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TO MAKE THE RATATOUILLE:

Clean and dice all the vegetables, onions and garlic (remove seeds from eggplants and bell pepper). In a dutch pan or large saucepan “confit” the eggplants in 1/2 cup of olive oil (‘confit’ means cook slowly in oil). Eggplants retain a lot of the oil so you need to nourish them well from the start. Once the eggplant starts to moisten add the bell peppers, then a few minutes later the onions, bay leaves, rosemary and garlic, stirring regularly and enjoying the perfumes from the south of France.

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