my recipe says RATATOUILLE FOR TWO 2 to 3 tablespoons olive oil 1 small onion, cut in slivers 1 clove garlic, minced or pressed 1 Japanese eggplant, sliced 1/2 inch thick 1 medium zucchini, sliced 1/2 inch thick 1/2 medium sweet red, green or yellow pepper, cut in slivers 1/2 cup sliced mushrooms, optional 1 medium tomato, diced 1 tablespoon minced parsley 1/2 teaspoon dried leaf basil Salt Freshly ground pepper
Heat 10-inch skillet over medium heat. Add 2 tablespoons olive oil, onion, garlic, eggplant, zucchini, sweet pepper and mushrooms. Saute until onion is translucent, adding more oil if necessary. Add tomato, parsley, basil and season to taste with salt and pepper.
Cover and simmer 10 to 15 minutes. Remove cover, bring to slow boil and cook until juices evaporate and oil reappears in bottom of pan. Serve hot, at room temperature or cold. Makes 2 servings.
question .....remove cover,bring to slow boil ,where should i be on my stove here?? or better yet please explain what i am suppose to do here....thanks
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