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Preheat your oven to 400 degrees. Over medium heat, melt the butter in a cast iron skillet or other large pan. Add the bread cubes to the pan and toss the bread around until it’s lightly toasted.
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6 small boneless skinless chicken breast halves (1-1/2 lb.); 1 tbsp olive oil; 1 / 2 cup sliced onion; 2 cloves garlic, minced; 1 small eggplant trimmed, cut lengthwise in half, then crosswise ...
Ratatouille (/ ˌ r æ t ə ˈ t uː i / RAT-ə-TOO-ee, French: ⓘ; Occitan: ratatolha [ʀataˈtuʎɔ] ⓘ) is a French Provençal dish of stewed vegetables that originated in Nice and is sometimes referred to as ratatouille niçoise (French:). [1]
The name is a play on the Turkish dish "İmam bayıldı", which is a stuffed eggplant. [1] [2]The original ratatouille recipe has the vegetables fried before baking. Since at least 1976, some French chefs have prepared the ratatouille vegetables in thin slices instead of the traditional rough-cut.
The two are pitted against the ruthless food critic Anton Ego. His derision of the "anyone can cook" refrain had dealt a severe blow to the restaurant's reputation, and the two chefs are faced with the challenge of impressing him when he returns. Remy prepares a dish of ratatouille, and Ego praises his work. Upon finding out that the chef was a ...