| Cuisine: French | Type: Side Dish | Serves: 6-8 |
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Source:
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Rick Robinson |
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Attributes:
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Healthy |
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Comments:
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The secret to a good ratatouille is to cook each ingredient separately to protect their individual flavors. Avoid overcooking the vegetables. |
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Serving Suggestions:
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Ingredients:
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1 lb. eggplant, cut into 1/2 inch slices Salt & pepper Olive oil 1 lb. zucchini, cut into small chunks 1 lb. mixed red & green peppers, cored and sliced thinly (optional) 1/2 lb. onions, peeled and chopped 1-1/2 lb. tomatoes, peeled, seeded & chopped 3 cloves garlic, peeled and finely chopped 1/2 tsp. sugar Handful of finely chopped parsley Leaves from several sprigs of fresh thyme 9-10 basil leaves, cut into strips |
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Instructions:
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1. Salt the eggplant slices and leave for 30 minutes to draw off water. Drain. Pat dry and cut into small chunks. Meantime, prepare the rest of the ingredients. 2. Heat about 6 tablespoon of olive oil in a large frying pan. Add the eggplant and brown on all sides, 10-15 minutes. Remove and drain on paper towels. Add a little more oil and cook the zucchini until their moisture is evaporated, 10-15 minutes. Remove and drain. 3. Continue as above with the peppers, removing them when just tender. Add the onions, cook until just soft. Stir in the tomatoes, garlic, sugar, parsley, thyme, and ground pepper, and simmer for 20-30 minutes until most of the liquid is evaporated. Add the rest of the pre-cooked vegetables and stir occasionally, cooking for 5 minutes. Correct seasoning. Remove from the heat, mix in the basil and refrigerate overnight. |
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Related recipes:
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None |
2001-03-10