French regional specialty from the city of Nice in the southeast of France and made with different vegetables. His full name is ratatouille nicoise.
Learn more about Judy Oliva
Ingredients4 portions
Preparation
Preheat the oven to 150 ° C.
Wash and disinfect vegetables. Cut them into thin slices of no more than half a centimeter. Put the slices of eggplant to soak in water for 20 minutes.
Peel, chop garlic and parsley. In a bowl add the spoonful of Provençal herb mixture, garlic and chopped parsley. Add the 250 ml of virgin olive oil. Mix gently and let stand.
Remove the aubergines from the water. Place vertically the slices of vegetables in a refractory oven. Pour the oil on top trying to bathe all the vegetables.
Bake for 45 minutes. Remove from the oven and let cool.
|
|
|
|
Did you cook this recipe? |
Print recipe for: |
White Chocolate Mousse with Pears
Pork Loin with Provencal Herbs
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: