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Results 61 - 70 of 176 for ratatouille 1
Salt diced eggplant and place on rack to drain excess moisture. In a deep skillet, saute onion and garlic in olive oil. Add olives, ...
Slice eggplant and cut into 1/2 inch cubes. Place in a colander, sprinkle with salt and leave to drain for an hour (this takes all ...
Cut the eggplant into 1/2" x 1/2" squares and toss with the 2 tablespoons salt. Place in a colander and drain for 1/2 hour. In 1/4 cup ...
Peel and cube eggplant and zucchini or summer squash. Cook for 10 minutes in boiling water, then drain. Peel and dice tomatoes. Put oil in ...
Brown ground beef; drain and set aside. Heat oil in large oven-proof skillet and saute garlic, eggplant, zucchini, onions and green pepper ...
Peel and cube eggplant and zucchini, cover and cook in 1-inch boiling water 10 minutes; drain. In large skillet, saute onion until brown. ...
Cook Suddenly Salad mix as directed on package; drain (do not rinse). Heat oil in a 10 inch skillet until hot. Stir in the eggplant, ...
Wash and cut first seven ingredients into bite size chunks. Put oil in large skillet. Heat and add cut up ingredients. Cover, stirring ...
In Dutch oven, cook onion and garlic in oil until tender. Add the undrained tomatoes and seasonings. Cover and simmer 10 minutes. Discard ...
Set large colander in sink; add egg plant and zucchini, sprinkle with 1 teaspoon salt and let stand for 30 minutes. Rinse vegetables under ...
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