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Cut eggplant and zucchini in 1 ½ in x ¼ in pieces (4 cm x ½ cm). Sprinkle salt over them and let drain during 30 minutes. Cut both ends of pepper, remove seeds and cut as eggplant and zucchini.
Heat 6 tablespoons of oil until very hot. Add eggplant and zucchini and fry until golden. Remove with a slotted spoon and drain on paper towels.
Heat remaining oil at low heat. Add onions, peppers and cook until soft but not colored. Add garlic, herbs, tomatoes, and tomato paste. Stir and add eggplant and zucchini. Correct seasoning. Cook at low heat for 20 minutes.
Ratatouille can be served with meats.
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