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Prep your ingredients before you start – peel and cut the onions into wedges, then peel and finely slice the garlic. Trim the aubergines and courgettes, deseed the peppers and chop into 2.5cm chunks. Roughly chop the tomatoes. Pick the basil leaves and set aside, then finely slice the stalks. Heat 2 tablespoons of oil in a large casserole pan ...
Heat 2 tablespoons olive oil in a Dutch oven over medium heat. Add the onion, eggplant, and ½ teaspoon salt and cook until soft, about 8 to 10 minutes. Add the garlic, half the tomatoes, the bell pepper, zucchini, thyme, herbes de Provence, oregano, the remaining salt, and pinches of black pepper and red pepper flakes.
May 10, 2024 · Add the eggplant and season with ¼ teaspoon salt. Cook, stirring frequently, until soft and starting to brown, 10 to 12 minutes. Transfer to a plate and set aside. Add another tablespoon of oil to the pan (no need to clean it). Add the zucchini and cook, stirring frequently, until tender-crisp, 3 to 4 minutes.
4 g. salt. 0.03 g. STEP 1. Heat the grill to high. Lay the pepper quarters skin-side up on a baking tray and grill until the skins are black and charred. Tip into a bowl, cover and leave to cool. Peel the charred skin off the peppers, then cut into strips, and toss back in the juices collected in the bowl. Tie the basil stalks and thyme sprig ...
Apr 28, 2021 · Cook eggplant: Heat 2 tbsp oil in a large skillet over medium high heat. Add eggplant and cook for 4 to 5 minutes, stirring regularly, until it's golden on the surface but still somewhat firm and raw inside. Transfer to a large pot. Cook onion and garlic: In the same skillet, add another 1 tbsp olive oil.
Roughly chop the flesh. Heat the oil in a flameproof casserole or heavy-based saucepan. Add the onions and cook over a gentle heat for 8–10 minutes, stirring occasionally, until golden-brown and ...
Aug 9, 2021 · Instructions. Chop the eggplant, zucchini, green pepper, and onion and add them to a large bowl. ( Mince the garlic and set it aside.) Add the 2 tablespoons olive oil and 1 teaspoon kosher salt and toss to combine. In a large frying pan or large cast iron skillet, heat 2 tablespoons olive oil over medium high heat.
