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This ratatouille recipe is made with thinly sliced eggplant, zucchini, yellow squash, and tomato roasted over a red pepper tomato sauce. It's a stunning side!
In a large frying pan, heat the oil over moderate heat. Add the onion and bell pepper and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
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6 small boneless skinless chicken breast halves (1-1/2 lb.); 1 tbsp olive oil; 1 / 2 cup sliced onion; 2 cloves garlic, minced; 1 small eggplant trimmed, cut lengthwise in half, then crosswise into 1/4-inch-thick slices
In a medium pot of boiling water, blanch the tomatoes for 30 seconds; drain. Slip off the skins and halve the tomatoes crosswise. Coarsely chop the tomatoes, keeping the juices and seeds.
Here’s what you’ll need to replicate Sedgwick’s spicy ratatouille: 3 medium or large zucchini. 3 medium or large squash. 2 medium eggplants. 1 red bell pepper
Cacciatore – Italian dish; Caponata – Sicilian eggplant dish; Confit byaldi – Variation of ratatouille; Dahi baigana – Yogurt and eggplant dish; Di san xian – Chinese dish; Eggplant parmigiana - Sicilian oven-baked dish consisting of eggplant, Parmesan cheese, mozzarella and tomato sauce
The name is a play on the Turkish dish "İmam bayıldı", which is a stuffed eggplant. [1] [2]The original ratatouille recipe has the vegetables fried before baking. Since at least 1976, some French chefs have prepared the ratatouille vegetables in thin slices instead of the traditional rough-cut.