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BUNASHIMEJI AND ASPARAGUS RATATOUILLE |
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7 oz. Bunashimeji, with stems
5 pieces of asparagus
5 eggplants
3 pieces of tomato
1 onion
1 yellow pimiento (paprika)
1 piece of garlic, chopped
6 tbsp. olive oil
2 tbsp. tomato ketchup
3/2 tbs. salt
1/4 pepper
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25 minutes |
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272Kcal |
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Break up Bunashimeji with fingers. Cut vegetables into bite-size pieces.
Put all these ingredients together in a pan. Stew for about 20 minutes. |
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