Wednesday, June 17, 2020



Ingredients1 Eggplant, sliced
1 Zucchini, sliced
2 Tomato, sliced

Piperade Sauce

1 onion, chopped
3 cloves garlic, minced
1 cup pumpkin, chopped
1/4 cup red capsicum, chopped
1/4 cup yellow capsicum, chopped
1/4 cup green capsicum, chopped
1 can tomato puree
2 bay leaves
Salt & chili powder


1. Heat up Bruno on medium heat. Sautee garlic & onions for a few minutes till fragrant. Add in capsicums & pumpkin. Continue to stir fry for a few mins before adding tomato puree, bay leaves, salt & chili powder. Let it cook for about 5mins
2. Arrange vegetables in sequence over the sauce. Add in mini sausages (optional) & drizzle olive oil with salt, chili powder & dried parsley on top. Cover with lid & cook over low heat until all vegetables soften. Sprinkle with parsley & serve with baguette


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