Ratatouille In Dutch Oven. It’s packed with fresh produce: Place eggplant in a colander, sprinkle with salt and let drain in the sink or over a bowl while prepping the remaining vegetables.
Easy Ratatouille Recipe Flavor the Moments
Web cook the onion and peppers: Place eggplant in a colander, sprinkle with salt and let drain in the sink or over a bowl while prepping the remaining vegetables. Add 2 tablespoons of the oil. Pat the eggplant dry with a paper towel. Add the eggplant, season generously. Tomatoes, eggplant, zucchini and yellow squash, and bell. When the oil is shimmering but not smoking, add the onions. It’s packed with fresh produce: In a dutch oven over medium heat, warm the olive oil. In a large heavy pot or dutch oven, heat 2 tablespoons of olive oil over medium heat.
In a large heavy pot or dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 2 tablespoons of the oil. When the oil is shimmering but not smoking, add the onions. Tomatoes, eggplant, zucchini and yellow squash, and bell. Place eggplant in a colander, sprinkle with salt and let drain in the sink or over a bowl while prepping the remaining vegetables. It’s packed with fresh produce: In a large heavy pot or dutch oven, heat 2 tablespoons of olive oil over medium heat. Pat the eggplant dry with a paper towel. Web cook the onion and peppers: Add the eggplant, season generously. In a dutch oven over medium heat, warm the olive oil.
