Provence stew
By VicentaLakin
Provence stew is a common dish for farmers in south-eastern France, who used to cook a pot of locally available vegetables. Over time, after many improvements, it has now become a very knowledgeable French dish, representing the southern Mediterranean of France. Take a bite, it's like being in a beautiful Provence! Ratatouille can make herself a main course, as good as cold or warm, a very good French food。
Recipe Recommendations
- long eggplant 1 piece
- yellow pepper one
- purple-skinned onion one
- tomato one
- red pepper one
- zucchini half a
- garlic 3 capsules
- thyme appropriate amount
- salt a little
- olive oil 3 scoops
- black pepper appropriate amount
Steps for Provence stew
1
Tomato to the skin slice。
2
The eggplant washes the leachate slices; the cavity is half-cut and thicker。
3
Red and yellow pepper go to seeds and cut rough strips; onions go to skin slices and garlic take a few shreddings。
4
A proper amount of olive oil to heat the fire。
5
Down with garlic and onions。
6
I'm going to have to go to Saizu, eggplant, pepper and roast。
7
The eggplants, the squirts soften, and the tomatoes melt。
8
The salt, centrifugal fragrance and hard peppers were even。
9
With a boiler in the hood for 15 minutes, the fire is enough。
10
Fill up the platters and throw some vanilla decorations。