🫙 From the Spice Rack
tologono ratatouille
Tologono Ratatouille Source: Tologono, Louisville, Kentucky 1/2 cup extra-virgin olive oil 1 yellow onion, diced 1 large eggplant, skinned and diced 3 zucchini, diced 1 teaspoon mi...
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Ingredients8 items
Ingredients
- 1/2cupextra-virgin olive oil
- 1yellow onion, diced
- 1large eggplant, skinned and diced
- 3zucchini, diced
- 1teaspoonminced garlic
- 1/2cupcrushed tomatoes (from a can)
- 1/2cupdiced fresh tomatoes
- 1tablespoonsalt
Directions
- 1
Tologono Ratatouille Source: Tologono, Louisville, Kentucky 1/2 cup extra-virgin olive oil 1 yellow onion, diced 1 large eggplant, skinned a
- 2
Add onion and cook until translucent
- 3
Add eggplant and cook until it begins to soften
- 4
Do not overcook, as it will become mushy
- 5
Scrape vegetables into a bowl and set aside
- 6
Place pan back over medium-high heat and add remaining 2 tablespoons oil
- 7
Add zucchini and cook until it begins to soften
- 8
Add garlic