Ratatouille

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“Served with crusty bread or as a side-dish. Can be served over pasta also. A very versatile recipe that can be used to accompany grilled meats or topped over baked potatoes.”
READY IN:
1hr 15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut eggplants in halves lengthwise, cut the surface about 1 cm deep in a criss-cross pattern and sprinkle with salt.
  2. Turn cut side down and let drain for 1/2 hour.
  3. Wipe the eggplants and then cut into cubes.
  4. Heat the oil and cook the onion and garlic until soft.
  5. Add the eggplant and cook for another 2 minutes.
  6. Add capsicums, zucchini, peeled tomatoes, sugar, salt and pepper to taste.
  7. Cover and simmer gently for about 20 minutes.
  8. Serve warm and sprinkle with a little parmesan if liked.

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