October 04, 2017
Fresh Tomatoes, Side Dishes, Vegetables,
Eggplant, Onions, Peppers, Italian, Budget-Friendly, Brunch, Weeknight Meals, Stove Top, Gluten-Free, Heart Healthy, High Fiber, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian more
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"A recipe from a local Italian mini supermarket Napoli Mercato. Times and serving size are estimated."
Ratatouille is hearty dish that you can add in seasonal vegetable that your love the most.
Peel and skin the tomatoes by scoring a cross in the base of each tomato and plunge into a bowl of boiling water for 30 seconds and then peel.
Heat the toil in a frying pan over medium heat and add the eggplant and cook for 5 to 6 minutes and transfer to a plate and set aside.
Add the onions to the pan and cook for 2 to 3 minutes and then add the capsicum and cook for a further 5 minutes and then return the eggplant to the pan and stir in tomato puree and then add tomatoes, thyme and garlic and then reduce heat to low, cover and cook for 15 minutes and then stir in the basil and serve warm either on toast or with roast meat for fish.
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