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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.
Cover the dish with parchment paper or aluminum foil, and bake for 45 minutes. Uncover the dish, and bake until the vegetables are tender and lightly golden, about 20 minutes more. Allow the dish ...
This fall ratatouille recipe works perfectly as a hearty side dish or a delicious vegetarian main. The different colored vegetables look great on the table, too. TOTAL TIME: 1 hour 20 minutes
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.
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 ...
Dahi baigana – Yogurt and eggplant dish; Di san xian – Chinese dish; Eggplant parmigiana - Sicilian oven-baked dish consisting of eggplant, Parmesan cheese, mozzarella and tomato sauce; Eggplant salads and appetizers – includes many dishes from various cultures
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