Pan-Fried Ratatouille

(1 vote)

1 medium onion, diced
1 teaspoon chopped garlic
3 tablespoons olive oil
1 eggplant, diced
1 zucchini, diced
1 red pepper, diced
pinch chilli powder
2 tomatoes peeled, de-seeded and diced
1 tablespoon fresh coriander leaves, chopped
3/4 teaspoon saffron strands (soaked 1 tablespoon warm water)
squeeze lemon juice
salt and coarsely ground black pepper

Sprinkle eggplant with salt and set aside for 15 minutes before rinsing and patting dry with a cloth (to draw out any bitter juices).

Soften the onion and garlic in the olive oil over a gentle heat.

Add the diced eggplant, the diced courgette, diced red pepper and chilli powder.

Stir and fry until softened, season with salt and the coarsely ground black pepper.

Stir in the chopped tomatoes, heat through.

Add the chopped coriander and soaked saffron strands.

Sharpen with lemon juice, re-season with salt and freshly ground black pepper and serve.


Comments:

This recipe was written by Roopa Gulati, a rather fine chef.
Anonymous, Location not stated.


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