{"id":17470,"date":"2014-08-17T22:08:54","date_gmt":"2014-08-17T22:08:54","guid":{"rendered":""},"modified":"2014-08-17T22:08:54","modified_gmt":"2014-08-17T22:08:54","slug":"Marisa-Sung-s-Delicious-Ratatouille","status":"publish","type":"post","link":"https:\/\/asiancemagazine.com\/?p=17470","title":{"rendered":"Marisa Sung’s Delicious Ratatouille"},"content":{"rendered":"

Ingredients:<\/strong>
\n1 medium eggplant
\n1 tbsp. salt
\n1\/4 cup olive oil
\n2 large onions; sliced
\n3 crushed garlic cloves
\n1 medium red pepper, cut in cubes
\n1 medium green pepper cut in cubes
\n4 medium zucchini; sliced 3\/4 inch thick
\n3 medium tomatoes peeled, seeded and cut into cubes
\n1\/4 tsp. kosher salt
\nFreshly ground pepper to taste
\n1\/4 tsp. thyme
\n1\/4 tsp. oregano
\n1 bay leaf
\n2 tbsp. chopped parsley<\/p>\n

Steps:<\/strong>
\nCut eggplant into 1\/2 inch thick slices, then into chunks
\nSprinkle with 1 tbsp. salt
\nDry thoroughly
\nHeat oil in large frying pan
\nSaute onions and garlic for 2 mins.
\nAdd both the red and green peppers and cook for 2 mins.
\nAdd eggplant; brown lightly on both sides for appx. 3 mins.
\nAdd zucchini, tomatoes and seasonings
\nSimmer gently; uncovered for 30-40 mins.
\nBaste vegetables often
\nCover and reduce heat if necessary
\nRemove the bay leaf and chill
\nGarnish the dish with parsley
\nServes 8-10; May be served either hot or cold
\nBon Apetit!<\/strong><\/p>\n

Ratatouille<\/strong><\/p>\n