La ratatouille d’Elena

 




  • 60 ml (4 tbsp.) extra virgin olive oil
  • 1 sliced ​​onion
  • 2 small diced eggplants
  • 2 zucchini diced
  • 2 red bell peppers, diced
  • 1 yellow pepper diced
  • 1 diced orange bell pepper
  • 400 g (14 oz) canned diced tomatoes
  • Salt
  • 200 g (0.44 lbs) crumbled feta
  • 5 basil leaves

In a large skillet, heat the oil before adding the onion. When the onion becomes transparent, add the eggplant and cook for 3 to 4 minutes.

Then add the zucchini and peppers, and cook for another 5 to 7 minutes.

Stir in the tomatoes and simmer for 10 minutes to finish cooking.

Season with salt and transfer the ratatouille to a baking dish. Sprinkle with crumbled feta cheese and broil. When well colored, remove from the oven and add the basil leaves to decorate and serve.


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