Ratatouille

1. 1

   Preheat oven to 350u00b0.

2. 2

   Grease shallow earthenware or other casserole.

3. 3

   Slice zucchini and celery.

4. 4

   Cut onion and green pepper into large squares.

5. 5

   Cut eggplant into large cubes.

6. 6

   Scald tomatoes in boiling water for 60 seconds.

7. 7

   Drain, remove skin and cut in half.

8. 8

   Squeeze out and discard tomato juice and cut each half into 4 pieces.

9. 9

   Reserve.

10. 10

    Blanch separately in boiling salted water the zucchini, celery, green pepper and eggplant.

11. 11

    Reserve.

No additional tips available.