Simple Ratatouille
A flavorful three-vegetable dish that goes great with rice
20 minutes
173kcal
0.8g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Roughly chop the zucchini into bite-size chunks, cut the onion into wedges, and slice the eggplants into 1.5 cm (0.6 in.) thick rounds.
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Heat the olive oil in a fry pan and saute (1).
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Add in the diced tomatoes and (A), then simmer over medium heat until the vegetables become softened. Season with the soy sauce and the salt before serving.
Featured Contents
Easy & Tasty: 3 Eggplant Recipes for Summer
Do you have a large quantity of eggplants? Here are three easy dishes that are perfect for summer. Make a batch and store them in the refrigerator, as they are also delicious served cold!
Cooking Basics
Onions - wedge cut
Peel off the onion skin, cut in half lengthwise, then insert the knife in a v-shape on both sides to remove the stem. Insert the knife from the center of the cut surface and slice into equal-size wedges. This cutting method is used for curry and stew.
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