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Scrub the zucchini slice off the two ends and cut the zucchini into slices about the same size as the eggplant slices.
Ratatouille recipe new york times. Add a couple of tablespoons of olive oil if needed. The recipe was published in New York Times. Halve onions through their roots and slice.
There should be about two and one-half cups. Bake until vegetables are tender when tested with a paring knife about 2. Put 3 tablespoons of flour in a plastic storage bag and toss the squash and eggplant to coat.
Peel the eggplant and cut into lengthwise slices 38 inch thick about 3 inches long and 1 inch wide. Take them out into a dish. Heat oil in large skillet.
Smash and peel 3 garlic cloves reserving the 4th. One more thing. Bake until vegetables are tender when tested with a paring knife about 2.
Add the eggplant sprinkle with salt and pepper and cook stirring occasionally until soft and golden 15 to 20 minutes. 1 large onion about 12 ounces minced. Let stand for 30 minutes.
Smash and peel 3 garlic cloves reserving the 4th. Heat the oil in a large heavy casserole and add the eggplant and. Sprinkle over vegetables.
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