Simmer, stirring occasionally, until the ratatouille has reached a thick stew-like consistency, about 10 minutes. Stir in the tomatoes, bring to a simmer and then reduce the heat to low and cover the pot. Cook, stirring often, until the zucchini has softened, about 5 minutes. ![]() Add the garlic, tomato paste and red pepper flakes, if using. ![]() Add the zucchini and continue to cook, stirring often, until beginning to soften, about 5 minutes. Cook, stirring often, until the eggplant is very soft, about 8 minutes. Add the eggplant, the remaining 2 tablespoons olive oil and 1 teaspoon salt. ![]() Add the bell peppers, onion and 1 teaspoon salt and cook, stirring often, until the onions are translucent and the bell peppers have softened slightly, about 10 minutes. Heat 1/4 cup olive oil in a medium saucepan over medium heat until shimmering, about 1 minute.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |