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Рецепт Ratatouille of Zucchini and Eggplant copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati

by maria liberati

Ингредиенты

2 medium fresh eggplants 3 medium size zucchini 5 fresh plum tomatoes 2 cloves of garlic 3 tblsps of olive oil

1 slice of fresh onion chopped pinch of salt 4 ounces of fresh mozzarella cut into cubes 3 tblsps freshly grated parmigiana-reggiano cheese

Инструкции

1. Wash eggplant and zucchini. Cut zucchini into 1/4 inch slices. Cut eggplant into 1/4 inch cubes. Wash tomatoes. Fillet them by removing inside liquid and seeds. Slice into thin slices.
2. In large saute pan, heat olive oil. Saute whole garlic cloves, chopped onions till golden. place in cut eggplants and zucchini and 1/2 cup dry white wine, 1/2 cup water. Saute for 10 minutes, stirring. Add in tomatoes, stirring and saute for another 10 minutes or until eggplant and zucchini are tender. If at any time liquid is needed add in a little water.
3. When done remove from heat and add in cubed mozzarella and freshly grated parmigiana-reggiano cheese. Stir, mozzarella cheese will become stringy. Serve warm or cool. In the winter it is great hot or warm, in the summer cool. Serve with crusty bread and dry white wine.

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