Share
Ratatouille
🇧🇷Brazil
•View in original language
(Português)
70 min(s)
10 servings
Julianahaguen18@gmail.com
@do_lar2518- Ingredients
- Recipe
- large zucchini, thinly sliced (1 unit(s)
- Thinly sliced eggplant1 unit(s)
- Meat broth1 tablespoon
- Olive oil4 tablespoon
- Onion1/2 unit(s)
- Minced garlic2 unit(s)
- Skinless Tomato5 unit(s)
- Thyme2 dessert spoon
- Rosemary branch1 unit(s)
- Pinch of black pepper1 dessert spoon
- Basil2 tablespoon
- Yellow pepper1 unit(s)
- Red Pepper1 unit(s)
- grated mozzarella200 g
- Spread evenly and let it rest for about 30 minutes. Drain all the water that forms and dry each slice well with a paper towel. Reserve. In a skillet, heat 2 tablespoons of oil and grill the reserved zucchini and eggplant (putting a few slices at a time in the skillet, being careful not to soften too much). Reserve. In the same skillet, heat 1 tablespoon of oil and sauté the onion and garlic. Add the chopped tomatoes, thyme, rosemary, black pepper and basil. Cook over low heat until the tomato starts to break down. Reserve.
- In a refractory container, cover the bottom with the reserved tomato sauce and arrange the vegetable slices, interspersing slices of zucchini, peppers, onion and eggplant (arrange the vegetables vertically). Reserve. In a container, mix the remaining olive oil and fondor, and drizzle the reserved vegetables. Cover with aluminum foil and bake in a preheated medium-high oven (200°C) for about 30 minutes. Throw the grated mozzarella on top leave gratitude for about 5 min and serve.
Did you like this recipe?
You may also like
Yam Cream
Creamy Mashed Potatoes
yam couscous
Lemon cake
By
