Stephanie Alexander’s Ratatouille скачать в хорошем качестве

Stephanie Alexander’s Ratatouille

You'll find Stephanie's delicious ratatouille recipe below. Want to join the kitchen garden community? Get news, recipes, gardening tips and more, fresh from the veggie patch. Website: https://www.kitchengardenfoundation.o... Newsletter: https://www.kitchengardenfoundation.o... Facebook:   / sakgf   Instagram:   / sakgf   Twitter:   / sakgf   Pinterest: https://www.pinterest.com.au/sakgf/ Ratatouille recipe Preparation time: 10 mins Cooking time: 65 mins Ingredients: 3 eggplants, cut into 3 cm cubes Salt ½ cup olive oil 2 onions, thinly sliced 2 cloves garlic, thinly sliced 3 red peppers (capsicums), seeded and cut into 3 cm cubes 6 small or 3 large zucchini, cut into 3 cm chunks A few coriander seeds, crushed 4 large ripe tomatoes, peeled, seeded and chopped Freshly ground black pepper Freshly chopped parsley or basil Equipment: clean tea towel chopping board cook’s knife large bowl casserole dish What to do: Place eggplant on a tray and lightly sprinkle with salt. Cover with a sheet of foil and press lightly with a few tins for an hour. Wipe off moisture with kitchen paper and discard juices. Heat oil in an enamelled cast-iron casserole in which the finished dish can be served and sauté onion until limp and golden. Add garlic, peppers and eggplant, then cover casserole and cook gently for 40 minutes. Add zucchini, coriander seeds, tomato and a grinding of pepper and cook for a further 20 minutes until vegetables are tender. Stir in parsley and adjust seasoning. This recipe first appeared in Stephanie Alexander’s The Cooks Companion (Penguin 1996), and is also in The Cook’s Companion app.