Good morning here we will give you a recipe french ratatouille which is delicious The way preparing it is very not too difficult. You just need to be careful to get results from french ratatouille which has aroma and taste that able evoke our tastes.

So that the result of french ratatouille, what needs to be done is start from the type of material, next selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare french ratatouille delicious as long as you know the tricks and how to make this dish able be serving very special.

Ingredients and seasonings must exist for make

1. Prepare 1 Eggplant
2. Use 1 Zucchini
3. Prepare 1 Bell pepper (red)
4. Use 1 Bell pepper (green)
5. Use 1/2 Onion
6. Prepare 2 Tomatoes
7. Prepare 1 clove Garlic
8. Use 2 spoons Olive oil
9. Prepare Salt
10. Take Pepper
11. Take Mixed herbs

With its summery combination of aubergines, courgettes, peppers and tomatoes, ratatouille is a beloved classic of southern French cuisine, particularly in Nice. But this simple, seasonal stew is. The title refers to the French dish ratatouille, which. A Classic French Provencal Ratatouille is a hallmark of summer.

How to cook French Ratatouille:

1. Wash all the vegetables, then cut them in 1cm dice. Put the eggplant dice in salted water in order to remove scum. Mince the garlic.
2. Heat some olive oil in a big pot (or a pressure cooker), and sauté the garlic for a few seconds.
3. Rinse and dry the eggplants. Add them, as well as zucchini, bell peppers and onion. Sauté for a while.
4. Add diced tomatoes, salt, pepper and herbs. Stir.
5. Put a lid on the pot, and cook for 20 minutes on low heat. If you are using a pressure cooker, cook for 10 minutes under pressure.
6. Enjoy while it's hot.
7. Bon appétit !
8. Done and ready to serve!

Filled with late summer veggies and fragrant herbs. An easy oven-baked dish, versatile and even freezer friendly. Place in a colander, sprinkle with salt. Reduce heat and add tomatoes, eggplants, zucchini, tomato puree, herbes de Provence, salt, and pepper. Michel Roux's French Country Cooking. by Freddy Arteaga.

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