The ratatouille niçoise
Instructions
Let dry chopped onions in oil, then add the zucchini, pepper and eggplant cut into pieces and cook to vivacious fire.
After 10 minutes add the tomato pureeing, add salt, pepper, finish cooking, sprinkle with chopped Basil and serve.
Ingredients and dosing for 4 persons
- 600 g of zucchini
- 200 g of onions
- 2 eggplant
- 1 red pepper
- 300 g of perini tomatoes
- Basil
- Olive oil
- Salt
- Pepper