New York Times Ratatouille Recipe
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Cover pan with foil and crimp edges to seal well.
New york times ratatouille recipe. Add the eggplant sprinkle with salt and pepper and cook stirring occasionally until soft and golden 15 to 20 minutes. Wheres the full recipe -. Peel the eggplant and cut into lengthwise slices 38 inch thick about 3 inches long and 1 inch wide.
Flour 2 green pepper cut into strips 5 tomatoes peeled sliced. Heat oil in large skillet. Add the zucchini and.
Trim off the ends of the eggplant and zucchini. Wanted to make a note that traditional ratatouille is a vegetable stew. Take them out into a dish.
Chris Young - 12-7-2009. Cover pan with foil and crimp edges to seal well. Zucchini or summer squash.
Scrub the zucchini slice off the two ends and cut the zucchini into slices about the same size as the eggplant slices. Bake until vegetables are tender when tested with a paring knife about 2. New York NY.
Cut each into cubes measuring about one inch or slightly larger. Smash and peel 3 garlic cloves reserving the 4th. Halve onions through their roots and slice.
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