Nutrition Facts
6 servings
6
Recipe for Appetizer Bites with Ratatouille
Presented in edible containers, these ratatouille bites will make a great impression. A healthy, colorful, and flavorful appetizer made effortlessly with leftovers from the previous day's ratatouille.
Ingredients
1 Eggplant
1 Zucchini
3 Tomato
1 yellow bell pepper
1 Onion
2 garlic cloves
2 bay leaf
fresh thyme
20 tomato sauce
Salt
Pepper
Olive oil
Directions
1
Wash all the vegetables. Slice the onion, crush the garlic, cut the eggplant, zucchini, and tomato into cubes, remove the seeds and cut the bell pepper into pieces.
2
Heat 2 tablespoons of olive oil in a skillet and sauté the onion and garlic until the onion is soft. Set aside.
3
In the same skillet, add 1 tablespoon of oil and sauté the eggplant for about ten minutes. Set aside.
4
Proceed in the same way with the zucchini and then with the bell pepper.
5
Finally, pour a tablespoon of olive oil into the skillet cleared of vegetables and sauté the diced tomatoes for about 2-3 minutes before adding the eggplant, zucchini, bell pepper, onion, garlic, and tomato puree. Mix, then add the bay leaf and thyme.
6
Lower the heat, cover, and let simmer undisturbed for 45 minutes to 1 hour.
7
To finish, place in each cup some cold ratatouille and garnish with a bit of fresh thyme. There you go, it's ready.
Ingredients
Ingredients
1 Eggplant
1 Zucchini
3 Tomato
1 yellow bell pepper
1 Onion
2 garlic cloves
2 bay leaf
fresh thyme
20 tomato sauce
Salt
Pepper
Olive oil
Directions
Directions
1
Wash all the vegetables. Slice the onion, crush the garlic, cut the eggplant, zucchini, and tomato into cubes, remove the seeds and cut the bell pepper into pieces.
2
Heat 2 tablespoons of olive oil in a skillet and sauté the onion and garlic until the onion is soft. Set aside.
3
In the same skillet, add 1 tablespoon of oil and sauté the eggplant for about ten minutes. Set aside.
4
Proceed in the same way with the zucchini and then with the bell pepper.
5
Finally, pour a tablespoon of olive oil into the skillet cleared of vegetables and sauté the diced tomatoes for about 2-3 minutes before adding the eggplant, zucchini, bell pepper, onion, garlic, and tomato puree. Mix, then add the bay leaf and thyme.
6
Lower the heat, cover, and let simmer undisturbed for 45 minutes to 1 hour.
7
To finish, place in each cup some cold ratatouille and garnish with a bit of fresh thyme. There you go, it's ready.
Notes
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