Ratatouille Recipe
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Category: |
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Ingredients: |
Ingredients: 1/2 lb eggplant
1/2 lb zucchini
salt and pepper per direction
1/2 thinly slices scallions
olive oli per directions
2 cloves garlic
1 ib firm tomatos
1/2 lb red or green peppers
3 T minced parsley
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Directions: |
Directions:Peel eggplant and cut into lengthwise slices about 3/8 in thick. and 3 inches long. Slice the zucchini the same. Place in a 3 qt bowl and toss with 1 tsp of salt. Let stand for 30 minutes and drain. Dry each slice. Saute in a large the eggplant and zucchini in olive oil on each side about 1 minute.Remove and set aside on a plate.
Saute scallions and peppers with 2 mashed cloves of garlic in about 3 T olive oil and adding salt and pepper to taste about 10 minutes. Take 1 lb of firm tomatos and pell and seed them. Cut them into 3/8 in strips. Add salt and pepper and layer them over the onions and peppers. Again season to taste. Cover the saute pan and cook for 5 minutes until tomatos render juice. Uncover and baste with juices. Raise heat to a boil to evaporate most of the liquid. Mince 3 T fresh parsley. Place 1/3 of the sauted mixture in the bootm of a casserole dish and sprinle on 1 T of parsley. Arrange 1/2 of the eggplant and zucchini on top of the tomatos ,onions and peppers.Place 1/2 of the remaining tomatos and parsley on tops. Then layer the remaining eggplant and zucchini on top and the last of the parsley. Cover the casserole and simmer over a low heat for 10 minutes. Uncover the casserole and tip to get juices and bastes. Add salt and pepper to tasre.Cook another 15 minutes
uncovered basting every 5 minutes untiljuices had almost evaporated. During this process do not cook at to high of a temperature or you will scorch the pan. Can be servesd hot then or reheated or served cold |
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