Ratatouille With Chilli

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place eggplant into a colander.
  • Sprinkle with salt.
  • Let stand 30 minute.
  • Pat eggplant dry with paper towels.
  • Heat 4 tbsp olive oil in large nonstick pan over medium heat.
  • Add eggplant and sauté until brown and cooked through.
  • Remove eggplant to large bowl.
  • Heat 1 tbsp olive oil in pan.
  • Add chopped onion and sauté until light brown.
  • Add zucchini and cook till brown.
  • Return eggplant back to pan.
  • Add tomatoes, garlic, chilli,thyme, bay leaf, and saute 3 minute.
  • Cook until vegetbles are very tender (about 15 minutes).
  • Season with salt and pepper.
  • Mix in 2 tsps red wine vinegar.
  • Discard bay leaf and serve.
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