From a62071a22a36dbf517817cd754a263dfb53bc64f Mon Sep 17 00:00:00 2001 From: Tilman Stehr <tilman@tilman.ninja> Date: Tue, 30 Jul 2019 21:24:44 +0200 Subject: [PATCH] =?UTF-8?q?Add=20a=20little=20bit=20balsamico=20and=20suga?= =?UTF-8?q?r=20for=20extra=20zing=20=F0=9F=98=8B?= MIME-Version: 1.0 Content-Type: text/plain; charset=UTF-8 Content-Transfer-Encoding: 8bit --- "Provenc\314\247al_Ratatouille.md" | 6 ++++-- 1 file changed, 4 insertions(+), 2 deletions(-) diff --git "a/Provenc\314\247al_Ratatouille.md" "b/Provenc\314\247al_Ratatouille.md" index 3a8a7ad..3758a35 100644 --- "a/Provenc\314\247al_Ratatouille.md" +++ "b/Provenc\314\247al_Ratatouille.md" @@ -4,7 +4,7 @@ This classic Provençal summer stew features eggplant, summer squash, bell peppe <img src="https://www.seriouseats.com/recipes/images/2015/08/20150803-ratatouille-vicky-wasik-8.jpg" /> -*vegetarian, sides, mains, french, summer, vegan* +*vegetarian, side, main, french, summer, vegan* **2 l** @@ -19,6 +19,8 @@ This classic Provençal summer stew features eggplant, summer squash, bell peppe - *800g* canned whole tomatoes, with their juices, pureed - *1* bouquet garni (herb bundle), made from fresh herbs such as thyme, parsley, and basil, tied together with butcher's twine - Chopped fresh parsley leaves and tender stems, for garnish (optional) +- *15 ml* balsamico +- *10 g* sugar - Kosher salt - Freshly ground black pepper @@ -36,6 +38,6 @@ Add another ¼ of the olive oil to skillet and heat over medium-high heat until Add remaining ¼ of the olive oil to skillet and heat over medium-high heat until shimmering. Add eggplant and cook, stirring, until softened, about 4 minutes; add more olive oil as needed if skillet dries out while cooking eggplant. Scrape eggplant into pot with other vegetables and stir to combine. -Set pot of vegetables over medium-high heat and stir in tomato puree and herb bundle; heat until ratatouille is gently bubbling, then lower heat to medium and cook, stirring, until tomato puree coats vegetables in a thick sauce, about 15 minutes. Discard herb bundle. Season with salt, stir in chopped parsley (if using), and drizzle with a small amount of fresh extra-virgin olive oil. Serve right away, or chill and serve either reheated, slightly chilled, or at room temperature. +Set pot of vegetables over medium-high heat and stir in tomato puree and herb bundle; heat until ratatouille is gently bubbling, then lower heat to medium and cook, stirring, until tomato puree coats vegetables in a thick sauce, about 15 minutes. Discard herb bundle. Season with salt, pepper, sugar, and balsamico. Stir in chopped parsley (if using), and drizzle with a small amount of fresh extra-virgin olive oil. Serve right away, or chill and serve either reheated, slightly chilled, or at room temperature. Source: [seriouseats.com](https://www.seriouseats.com/recipes/2015/08/ratatouille-provence-vegetable-stew-recipe.html) \ No newline at end of file -- GitLab