Provence Braised Dishes ~ "Ratatouille" Vegetable Chowder
Ingredients
- Tomatoes 2 pcs
- Tomato paste 20g
- White onion 50g
- Minced garlic 10g
- Black pepper powder 3g
- Olive oil 50g
- Eggplant 2 pieces
- Green Gourd 1 piece
- Red bell pepper 1 piece
- Yellow pepper 1 piece
- Carrot 1 root
- Thyme 2g
- Parsley 5g
Steps
1. Prepare ingredients, wash and drain.
2. Mince the onion and garlic, peel the tomatoes and cut into cubes.
3. Roast the red pepper until the skin peels and a burnt aroma wafts out.
4. Heat the pot, add olive oil, add minced onion and minced garlic and saute until fragrant.
5. Add tomatoes and tomato paste, season with pepper, sugar and salt.
6. Use a food processor to grind it into a sauce, pour it into a pot and simmer until the water is dry.
7. Cut the prepared vegetables into round slices.
8. Spread the sauce on the bottom of the baking bowl and place the vegetable slices on top.
9. Cover the surface with tin foil and bake in a preheated oven at 200 degrees for 40 minutes.
10. Remove the tin foil when baking for 30 minutes, sprinkle with thyme and chopped parsley and continue baking until cooked through.
11. After baking, add some parsley to garnish.
12. You can eat it with croissants!
13. It tastes great!
