Are looking for inspiration recipes a family recipe: meltingly tender vegetable ratatouille that are appetizing? How to prepare it is indeed difficult and easy. If wrong processing, the result will be unsatisfactory and even unpleasant. Even though the delicious a family recipe: meltingly tender vegetable ratatouille should had aroma and taste that can provoke our taste buds.

Many things that more or less affect the taste quality of a family recipe: meltingly tender vegetable ratatouille, start from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare a family recipe: meltingly tender vegetable ratatouille delicious wherever you are, because as long as you know the trick, this dish is could be dish special

Ingredients and seasonings required in make

1. Prepare 2 Eggplant (slim Japanese type)
2. Take 1 Zucchini
3. Prepare 1/2 Onion
4. Prepare 2 Green peppers
5. Prepare 1 Bell peppers (red or yellow)
6. Use 1 Optional extras (king oyster or shimeji mushrooms, bacon etc. )
7. Prepare 1 can Canned tomato
8. Prepare 1 half the tomato can Water
9. Prepare 1 Soup stock cubes
10. Prepare 1 Salt and pepper
11. Prepare 1 tbsp Olive oil
12. Prepare 1 clove Garlic, minced

Then, drizzle a little bit of olive oil over the top and add salt and pepper to taste. But luckily, most of the ingredients are available year-round at the supermarket, so you can make this Garden Vegetable Ratatouille any time you are craving a taste of summer! (Even now, at the end of winter!) Please be sure to visit my friend Amee's blog to check out this delicious Garden Vegetable Ratatouille recipe by clicking here. Heat olive oil in a large heavy enamellined casserole. Add peppers and onions and saute for a minute to get them cooking.

How to cook A Family Recipe: Meltingly Tender Vegetable Ratatouille:

1. Chop the eggplant and zucchini. Cut the onion, green peppers and bell pepper into 1~2 cm pieces.
2. Heat the olive oil in a pan and add the garlic. When fragrant, add the onions and cook until soft.
3. Add the rest of the vegetables and when the vegetables are coated with oil, add the canned tomato, water and stock cube and simmer.
4. Cover with a lid and simmer for 5 minutes. When the vegetables are getting soft, remove the lid and simmer, evaporating the liquid.
5. Stir occasionally while simmering. When the liquid is reduced, season with salt and pepper.
6. Place the leftovers on top of a slice of bread and make pizza toast.
7. Here I served it with sauteed pork.
8. Done and ready to serve!

Reduce heat to low, cover and simmer very gently until vegetables are. Ratatouille is done when eggplant is meltingly tender. Heat olive oil in a large heavy enamel-lined casserole. Add peppers and onions and saute for a minute to get them cooking. Reduce heat to low, cover and simmer very gently until vegetables are.

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