Zucchini Stew Recipe - Ratatouille Recipe

Zucchini stew.
Ingredients: 1 green onion 1 red bell pepper 1 yellow bell pepper 1 green capsicum 1 zucchini 2 small, or one large eggplant 4 whole or canned tomatoes 1/2 cup olive oil 3 pieces of garlic 50cc white wine or rice vinegar 1 tsp salt 1/2 tsp pepper 1/2 tsp mixed herbs (oregano, basil etc) 1 tsp soy sauce
Directions: 1. Pour olive oil and put peeled and mashed garlic into a pan. Add heat and continue to cook, taking care not to burn, until golden brown.
2. Add coarsely cut vegetables in order of appearance on the list, from green onion to eggplant. (Not putting them in all at once is the trick.)
3. Fry the veggies, making sure they are well covered in oil. When they are tender, add the tomatoes.
4. Next add the vinegar, salt, pepper, mixed spices, and soy sauce, putting a lid on it and allowing it to simmer on low heat for 20 minutes.
5. Serve hot on pasta (penne is a good choice), or serve cold as antipasta or pasta salad, or alternatively, you can add the ingredients to make an omelette or omelette topping.
Important!! An important point is to take extra care not to burn the garlic. Remember - golden brown makes for the best aroma and taste. Adding vinegar is optional. In summer, vinegar gives this dish a refreshing and light taste. Chicken, squid, or octopus also go well with this dish!
Japanese Liquid Measures: 1 cup = 200ml = 6.76 fl oz 1 tablespoon = 15ml = 0.5 fl oz 1 teaspoon = 5ml = 0.16 fl oz