Before After Pubic Laser

Fry eggplant and zucchini with oregano oil

Delicious

Today I leave this rich dish with the intention to participate in an event called posts Weekend Herb Blogging which is preparing dishes with vegetables or use vegetable recipes that are often unusual, such as cake, ice cream etc .... You can also participate by putting an entry in the talk of a particular herb, a certain vegetable or vegetable. I've decided to participate to do so with this traditional dish that has many versions and variants. In some places it is called ratatouille, in other fry. It is delicious, no gluten, and is a delicate blend of vegetables with a good olive oil, healthy, nutritious, tasty, with a thousand and one possibilities, you can not ask for more. This week the host of the event is Fox's blog 1 x umrühren bitte in German, which incidentally also has a blog in English The Swiss pot; she is a perfect hostess, her two blogs are wonderful and I love being in them and participate in their events, you know .

FRY EGGPLANT AND ZUCCHINI WITH OREGANO OIL

Ingredients for 6 persons:
1 kilo of ripe tomatoes, the best are called pear
4 green peppers 2 red peppers

2 onions 3 medium eggplant 1 zucchini
big boy

6 medium potatoes 3 cloves garlic 1 tablespoon sugar
to prevent the acidity of the tomato olive oil
the need for to fry a bit more for oil of oregano

minced fresh oregano salt

Preparation: Place a pan of boiling water and blanch the tomatoes, once blanched, cool, peel and cut into small cubes. Place in a large frying pan and a shallow bottom oil, then add the garlic, onions, peeled and cut into fine julienne, green peppers and red wind washed and cut into cubes, eggplant, scrubbed, unpeeled and diced, sliced \u200b\u200bzucchini the same way and a little salt and let it all slowly poached. When they are poached add the tomatoes and sugar and let it continue cooking until no vegetation water I look like tomatoes and fry, not watery. Correct the seasoning and reserve. Peel, wash and cut potatoes and fry in abundant oil and sprinkle of salt to the final. Serve the eggplant and zucchini fry hot with freshly cooked potatoes, sprinkle the whole with a little oil of oregano to make a little oregano mixed finely chopped with some good olive oil, sprinkle finely , only about giving a soft touch.

Some options:

If we add to this dish with a fried egg or grilled, we have a complete meal for lunch or dinner.

The fry can serve as a delicious first course or as a rich side dish for meat or poultry dishes.

may have made a couple of days before it even gains in flavor. Then add freshly fried potatoes.

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