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Results 101 - 110 of 176 for ratatouille
101. RATATOUILLE II
1. Cut unpeeled eggplant into 1/2 inch cubes. Slice zucchini into 1/2 inch rounds. Remove seeds from green bell peppers and cut into 1/2 ...
Grease the inside of a casserole with olive oil. In dish, layer eggplant, tomato, green pepper, and onion. Sprinkle each layer with garlic ...
103. RATATOUILLE
Wash and trim eggplant and zucchini but do not peel them. Cut them into 1/4 inch thick slices. Salt lightly and let them drain in colander ...
104. RATATOUILLE
Dice eggplant into 1 inch cubed. Slice zucchini into 1/2 inch rounds. Chop onion and green pepper coarsely. Use a heavy-bottomed saucepan ...
105. RATATOUILLE
Saute onion and garlic in the oil in a deep saucepan or kettle. When onion is just transparent, add peppers, eggplant, and zucchini and ...
Place onions, pepper, garlic and oil in 5 quart microwave bowl. Heat 4-5 minutes covered; stir once. Add the rest of the ingredients, cover ...
Cut eggplant in half lengthwise. Scoop out pulp leaving a 1/4 inch shell, set aside. Cut pulp into 1/2 inch cubes. Should have about 4 ...
108. RATATOUILLE NICOISE
In heavy skillet, bring oil to almost smoking point, brown onion, garlic and green pepper and parsley until soft. Set aside. Add oil if ...
109. RATATOUILLE
Cut eggplant and zucchini into 1/2 inch cubes. Place in colander and sprinkle with 1 tablespoon salt; let stand 1/2 hour. Rinse well and ...
110. RATATOUILLE
Peel and cut the eggplant into 1-inch slices. Place slices on a paper towel; sprinkle with salt. Cover with another paper towel and place a ...
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