Recipe of Ultimate Eggplant and courgette Ratatouille #one recipe one trer

Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, eggplant and courgette ratatouille #one recipe one trer. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

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Season with salt, cover and reduce the heat to low. Cook until all the vegetables have softened,. Stir in eggplant and zucchini; season generously with salt and pepper. Ratatouille is a French dish typically made with garlic, onions, bell peppers, tomatoes, zucchini, and eggplant.

To begin with this recipe, we must first prepare a few ingredients. You can have eggplant and courgette ratatouille #one recipe one trer using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Eggplant and courgette Ratatouille #one recipe one trer:

1. Make ready 5 tomatoes
2. Make ready 2 carrots
3. Get 1 onion
4. Prepare 1 garlic clove
5. Get 1 tablespoon rosemary
6. Prepare 1 tablespoon mixed herbs
7. Get 1 teaspoon honey
8. Make ready For the topping
9. Prepare 2 courgette
10. Make ready 3 eggplant

Ratatouille is usually served as a side dish, but also may be served as a meal on its own. Complementary spices include chili powder, sage, and parsley. Scrub the zucchini, slice off the two ends, and cut into slices about the. Spread eggplant mixture evenly across bottom of prepared casserole dish.

Instructions to make Eggplant and courgette Ratatouille #one recipe one trer:

1. Roast your peppers till charred and wipe the charred part.Dice your onion and garlic fry in oil and butter till translucent
2. Add tomatoes and grated carrots.diced hohos add the herbs
3. Season with salt n honey
4. Let it simmer for 20 minutes.blend it.put in a casserole dish.preheat your oven to 250 degrees Celsius
5. Cut the courgette and eggplant into circles.arrange them on the casserole dish
6. Bake when covered with foil paper for 30 minutes and uncovered for 1 hour

Scrub the zucchini, slice off the two ends, and cut into slices about the. Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese.

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