Our Recipes
Ratatouille
Details:Peel eggplant and cut into 1 inch cubes. Heat oil in a large saucepan. Add onion and garlic and cook until almost tender. Add eggplant, zucchini and red/green peppers, cook and stir 2-3 times. With a slotted spoon transfer vegetables to a slow cooker. Add tomatoes, parsley and dry seasonings. Stir, cover and cook on low 8-10 hours. Serve as a vegetable or a sauce for spaghetti.
Ratatouille
| Ingredient | Quantity | Description | Stallholders |
|---|---|---|---|
| Thyme | 1/2 teaspoon | fresh, chopped | |
| Parsley | 1/4 cup | chopped | |
| Salt | 2 teaspoons | ||
| Tomatoes | 5 medium | peeled & quartered | |
| Green pepper | 2 medium | 1 red, 1 green, thinly sliced | |
| Zucchini | 2 medium | sliced 1/2 inch thick | |
| Garlic | 2 cloves | minced | |
| Onion | 1 medium | peeled & sliced | |
| Potato | 1 kg | cubed, sliced & diced | |
| Eggplant | 1 medium | ||
| Oil | 1/4 cup | olive | |
| Basil | 1 teaspoon | ||
| Pepper | 1/2 teaspoon |
