Ratatouille Salad

Cynthia Khamadi
Cynthia Khamadi @cook_9338935
Nairobi

By cmmboga khamadi

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Ingredients

15 minutes
5 Servings
  1. 1onion, sliced thin
  2. 2garlic cloves, minced
  3. 5 tablespoonsvegetable oil
  4. 1 cupdiced eggplant
  5. 1small zucchini, diced
  6. 1red bell pepper
  7. 1green bell pepper
  8. 1yellow bell pepper
  9. 2 cupripe tomatoes, peeled and deseeded
  10. 1/4ground black pepper
  11. 1 tspsalt
  12. 1 tbschopped persely

Cooking Instructions

15 minutes
  1. 1

    Assemble all the ingredients

  2. 2

    In a saucepan cook onion, garlic and oil over medium low heat, stirring occasionally till pink and soft

  3. 3

    Add the eggplant and zucchini, stirring occasionally till soft

  4. 4

    Add the three bell peppers and stir, then cover with lid for 5 minutes

  5. 5

    Add the tomatoes, black pepper and salt and stir. Cover with lid and cook for 2 minutes

  6. 6

    Lastly, add in the parsley, stir the mixture then cover for 1 minute

  7. 7

    Serve the salad when still hot

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Written by

Cynthia Khamadi
Cynthia Khamadi @cook_9338935
on
Nairobi

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