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Ratouille

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Sargent’s on 2nd Hours

Monday-Friday 8 am – 7 pm
Saturday 9 am – 5 pm
Sunday  11 am – 5 pm

 

Sargent’s 2nd Street is OPEN to foot traffic

We are more than happy to offer you curbside delivery and delivery off site for a fee. 

Please call us at 507-289-6068 we will assist you with your purchases or answer any questions that you have. 

 

Sargent’s North Hours

Closed for the season

See you in 2021!!

Sargent’s North is OPEN to foot traffic 

We are more than happy to offer you curbside delivery and delivery off site for a fee or meet you in the bulk area to load bulk items.

Please call us at 507-289-0022 we will assist you with your purchases or answer any questions that you have. 

 

Landscape & Business Office:
Monday – Friday 8 am – 4:30 pm
And By Appointment
(507) 289-0022

 

 

 

Ratouille

1/3 cup olive oil, good quality

3 cloves garlic, chopped

1 large onion, sliced

2 medium zuchinni

1 small eggplant, peeled and cubed

2 green peppers, sliced
1 1/2 cups plum tomatoes, fresh or canned salt and pepper
basil, chopped italian parsley, chopped

Heat the oil in a large fry pan. Saute the onions and garlic until the onions are transparent. Flour the vegetables with 3 tablespoons of flour. Add to the fry pan with the herbs and cook for 20 minutes. Then add the tomatoes and simmer until thick. Season to taste. Serve hot or at room temperature. Serves 3 to 4. This recipe can be used as a side dish or filling for a quiche or crepes. Can be frozen, cool before freezing.