Japanese Food - Japanese Cooking - Zucchini Stew Recipe - Ratatouille Recipe
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att. Recipe - Ratatouille
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Zucchini Stew Recipe - Ratatouille Recipe
Zucchini stew.
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Ingredients:
1 green onion
1 red bell pepper
1 yellow bell pepper
1 green capsicum
1 zucchini
2 small, or one large eggplant
4 whole or canned tomatoes
1/2 cup olive oil
3 pieces of garlic
50cc white wine or rice vinegar
1 tsp salt
1/2 tsp pepper
1/2 tsp mixed herbs (oregano, basil etc)
1 tsp soy sauce
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Enlarge
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Directions:
1. Pour olive oil and put peeled and mashed garlic into a pan. Add heat and continue to cook, taking care not to burn, until golden brown.
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2. Add coarsely cut vegetables in order of appearance on the list, from green onion to eggplant. (Not putting them in all at once is the trick.)
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3. Fry the veggies, making sure they are well covered in oil. When they are tender, add the tomatoes.
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4. Next add the vinegar, salt, pepper, mixed spices, and soy sauce, putting a lid on it and allowing it to simmer on low heat for 20 minutes.
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5. Serve hot on pasta (penne is a good choice), or serve cold as antipasta or pasta salad, or alternatively, you can add the ingredients to make an omelette or omelette topping.
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Important!!
An important point is to take extra care not to burn the garlic. Remember - golden brown makes for the best aroma and taste. Adding vinegar is optional. In summer, vinegar gives this dish a refreshing and light taste. Chicken, squid, or octopus also go well with this dish!
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Japanese Liquid Measures:
1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz |
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