Ratatouille with Breaded Chicken Breast
Ingredients:
2 eggplants 3 pepperoni yellow 4 zucchini 2 onions 4 garlic 5 tomatoes 6 tblsp olive oil salt 1 tblsp oil 2 laurel leaves 1/2 tsp thyme 1 - 2 tblsp vinegar (white balsamic) 1/2 bundle parsley 1/2 bundle basil salt pepper
Before Preparation:
Clean the eggplants and dice them broadly. Sprinkle with salt and let it soak in for 30 minutes.
Preparation Method:
Clean the pepperonis and zucchinis and dice them broadly.
Heat the olive oil and fry the vegetables.
Rinse the tomatoes in boiling water, cool them, peel them and scoop the seeds, then dice them.
Cut onions and garlic in small dices.
Heat the oil, glaze the onions and the garlic. Add the tomatoes, the laurel leaves and the thyme. Cook all on low heat for 20 minutes.
Add the fried vegetables, stir, and roast for 10 minutes.
Adjust with vinegar.
Add the copped herbs.
Rinse the tomatoes in boiling water, cool them, peel them and scoop the seeds, then dice them.
Cut onions and garlic in small dices.
Heat the oil, glaze the onions and the garlic. Add the tomatoes, the laurel leaves and the thyme. Cook all on low heat for 20 minutes.
Add the fried vegetables, stir, and roast for 10 minutes.
Adjust with vinegar.
Add the copped herbs.
