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
Thyme1/2 teaspoonfresh, chopped
Parsley1/4 cupchopped
Salt2 teaspoons
Tomatoes5 mediumpeeled & quartered
Green pepper2 medium1 red, 1 green, thinly sliced
Zucchini2 mediumsliced 1/2 inch thick
Garlic2 clovesminced
Onion1 mediumpeeled & sliced
Potato1 kgcubed, sliced & diced
Eggplant1 medium
Oil1/4 cupolive
Basil1 teaspoon
Pepper1/2 teaspoon

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