Bruschetta Eggplant Ratatouille Recipe
These materials make Bruschetta eggplant ratatouille:
* 1 onion, chopped
* 1 zucchini / Japanese cucumber, cut into small dice
* 1 purple eggplant, cut into small dice
* 1 red bell pepper, cut into small dice
* 3 tomatoes, chopped
* 1 green onion, chopped
* salt
* Black pepper
* Vegetable oil
* 1 long Bruschetta
* 1 cheddar cheese

How to make Bruschetta eggplant ratatouille:
1. Heat a frying pan, put vegetable oil, then saute the onions and scallions, for about 5 minutes until wilted and fragrant.
2. Enter the zucchini, eggplant, peppers, tomatoes.
3. Add salt and black pepper.
4. Cook over low heat, let stand about 25 minutes, until slightly wilted vegetables.
5. Remove from heat.
6. Cut bruscetta, put butter, arrange on a platter and serve ratatouille over bruscetta.
7. Give a sprinkling of cheese.
8. Ready to be served.

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Vegetable Casserole Recipe Delicious Nutritious
The ingredients to make vegetable casserole
For the vegetables:
- 2 tablespoons olive oil
- 2 medium onion, halved lengthwise and thinly sliced ​​lengthwise
- 1 piece of cabbage, cored and cut into thin hard crosswise (about 4 cups)
- 1 piece of kale, remove the cobs and the middle, roughly chopped (about 12 cups)
- 1 / 2 carrots, cut into thin matchsticks form
- 1 / 2 cup water
- 2 tablespoons soy sauce
- Salt to taste

For the topping:
- 1 1 / 2 cup bread crumbs or chunks of fresh bread
- 200 grams know
- 30 grams of Parmigiano-Reggiano cheese, finely grated
- 1 / 3 cup olive oil
- 2 teaspoons dried basil, crushed
- 1 1 / 2 teaspoon dried oregano, crushed
- - 1 teaspoon paprika
- 1 clove garlic, minced
- Salt to taste

How to make cooking a casserole of vegetables:
1. Vegetables: Place the rack in the center of the oven, preheat to 180 degrees Celsius temperature. Heat oil in large skillet over high heat until hot, but not to smoke. Saute onions, stirring occasionally, until softened, about 5 minutes browned. Lower the flame, and enter the cabbage, kale, carrots, water, soy sauce, and salt. Cover the pan, stirring vegetables occasionally and cook until tender about 10-15 minutes. Turn off the heat. Transfer the vegetables to the pan heat resistant glass measuring 30 × 20 cm.

2. Topping: Place all ingredients into a food processor as well blended. Or, put all ingredients into a large bowl and mash the potatoes using a tool for crushing. Pour mixture out onto the vegetables in the pan, then bake until the top is golden and vegetables are colored heat, for 15-20 minutes. Serve.

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