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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse and dice the aubergines (eggplants). Place in a colander, sprinkle with salt. After 1 hour, rinse under running water and blot dry with paper towels. | 2. Peel and thinly slice the onions and garlic (remove the growing tip from the garlic). and fry lightly in olive oil, in a deep cooking pan, over medium heat. After a few minutes, add the diced aubergines. | 3. Rinse the peppers, remove the seeds and membrane and cut into fine strips. Add to the pan when the onions and aubergines are nicely browned. Add the thyme and rosemary sprigs, and season with salt and pepper. | 4. Peel the tomatoes and remove the seeds (I omit this step). Chop roughly. | 5. Rinse but do not peel the courgettes (zucchini) and cut into evenly sized pieces. Add the tomatoes and courgettes about 20 minutes after the seasoning, stir the contents of the pan and continue cooking until the vegetables have released their juices and begin to break down. | 6. Remove the herbs and adjust the seasoning before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
aubergine	2	aubergines		-	-	-	-
onion	2			128.0	29.888	3.52	0.32
garlic clove	1			-	-	-	-
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
red bell pepper	1			-	-	-	-
green bell pepper	1			-	-	-	-
thyme	1	sprig		-	-	-	-
rosemary	1	sprig		-	-	-	-
tomato	2			80.4198	17.3796	3.9316	0.8936
courgette	4		firm	-	-	-	-
salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.