Ratatouille Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/4 cup extra-virgin olive oil
4 cloves garlic, crushed & minced
2 medium onions, chopped
2 medium eggplants, unpeeled, cur into 1-inch cubes
4 medium zucchini , cut into 1-inch cubes
3 large sweet bell peppers, green, red, yellow or purple, de-ribbed, cut into 1-inch squares
2 T thyme
1 bay leaf
3-1/2-4 lbs ripe tomatoes (about 10-12 medium) peeled* & chopped
1/2 tsp salt
ground black pepper
1/4 fresh basil, minced
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Directions: |
Directions:Warm the olive oil over medium heat in a large, heavy bottomed saucepan. When it starts to smoke, reduce heat to med-low and add garlic and onions. Saute until translucent, 3-4 minutes. Add the eggplant, stir well and saute for 3-4 more minutes. Add zucchini and sweet peppers stir until well coated with oil and slightly softened. Saute another 4-5 minutes (you may need to add a bit more oil.) Add thyme, bay leaf, tomatoes, salt and pepper. Stir another 2-3 minutes then cover the pan and reduce heat to low. Cook, stirring occasionally, until vegetable are soft and have blended, 30-40 minutes. Stir in basil. Remove from heat. Serve hot, at room temperature, or cold.
*Note: To peel the tomatoes, score the bottom of each with a small X, then plunge into boiling water for a few seconds. Let cool. The peel will come away easily. |
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Personal
Notes: |
Personal
Notes: A ratatouille is a perfect use for an abundant garden harvest. The proportion of ingredients can be varied according to what is available and personal preference. It's often eaten hot as a main dish, cold as a first dish, used as an accompaniment to pastas, omlets, or polenta. Ratatouille can be served in individual ramekins or a casserole dish and topped with a flaky crust or used as a filling for crepes or manicotti. You can also freeze it (once it's thoroughly cooled) for winter days.
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