Vegetable Ragout

903 Views
 
MASTERY Level
75 min
904 Views
 
MASTERY Level
0 People
75 min
INGREDIENTS for 0 people
  • 2 lb bell peppers
  • 1 ¾ lb eggplant
  • 1 lb potatoes
  • 1 lb onion
  • 2 tomatoes
  • ½ lb extra virgin olive oil
  • 1 small bunch aromatic herbs
  • salt
Preparation

Cut the peppers into strips, fry them in a pan in oil and garlic and put them aside. In the same oil, brown the onion, add the eggplants, potatoes and tomatoes, cut into chunks. Salt and cook over low heat, covered, for 30 minutes. Check the density and if too liquid, leave to thicken without the lid. Add the fried peppers, the sprig of herbs and salt to taste. Serve warm preferably.

Sauces and dressings
Would you like to be updated about the gourmet world news? Sign up.
Login