Simple Ratatouille
A refreshing combination of familiar vegetables that goes well even with rice.
20 minutes
168kcal
0.8g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Chop the zucchini into bite-size pieces, cut the onion into wedges, and slice the eggplants into 1.5 cm (1/2 in.) thick rounds.
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Heat the olive oil in a frying pan and saute (1).
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Add the whole tomatoes and (A), then cook over medium heat until the vegetables are soft.
Season with soy sauce and salt, then enjoy.
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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