🫙 From the Spice Rack
Ratatouille #2
1 sm Eggplant 2 lb Tomatoes, chopped 2 tb Vegetable Oil 1/4 ts Pepper 1 Clove Garlic, minced 1 ts Fresh Basil 1/2 c Onion, chopped 1 tb Olive Oil 1 Green Pepper 1 1/2 lb Zucchini
maineasy
Ingredients8 items
Ingredients
- 1small eggplant
- 2lbtomatoes, chopped
- 2tbsp vegetable oil
- 1/4tsp pepper
- 1Clovegarlic, minced
- 1tsp fresh basil
- 1/2cup onion, chopped
- 1tbsp olive oil
Directions
- 1
1 sm Eggplant 2 lb Tomatoes, chopped 2 tb Vegetable Oil 1/4 ts Pepper 1 Clove Garlic, minced 1 ts Fresh Basil 1/2 c Onion, chopped 1 tb Oliv
- 2
Peel and cut the eggplant into 1-inch slices
- 3
Place slices on a paper towel
- 4
sprinkle with salt
- 5
Cover with another paper towel and place a plat on top
- 6
Let them stand for about 30 minutes to drain, then cut the eggplan slices into cubes
- 7
Put the vegetable oil into a casserole or skillet
- 8
saute garlic and onion