1 medium eggplant, cut into cubes (370g)
2 zucchinis, cut into slices (260g)
2 tablespoons of salt
1/2 cup of olive oil
2 large onions, cut into rings
2 small green peppers, cut into thin strips
2 cloves of garlic, minced
3 medium tomatoes, peeled and cut into strips
1/4 cup of chopped fresh parsley
Black pepper to taste
1 medium eggplant, cut into cubes (370g)
2 zucchinis, cut into slices (260g)
2 tablespoons of salt
1/2 cup of olive oil
2 large onions, cut into rings
2 small green peppers, cut into thin strips
2 cloves of garlic, minced
3 medium tomatoes, peeled and cut into strips
1/4 cup of chopped fresh parsley
Black pepper to taste
In a bowl, combine the eggplant and zucchini
Sprinkle with 1 tablespoon of salt and let it sit for 30 minutes
Drain and dry the vegetables in paper towels
Heat 1/4 cup of olive oil in a pan, add the eggplant and zucchini, and cook, stirring occasionally, until they are lightly browned
Remove the vegetables with a slotted spoon and reserve them
In the same pan, heat the remaining oil, add the onion and pepper, and cook, covered, until they are cooked through
Add the garlic and tomatoes, cover again, and cook for an additional 5 minutes
Add the reserved eggplant and zucchini, and stir gently to combine
Add the parsley and season with salt and black pepper to taste
Divide the ratatouille into two disposable containers
Let it cool and refrigerate or freeze for later use.
