| Cuisine: French | Type: Side Dish | Serves: 2 to 3 |
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Source:
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Sylvie Lallemand, adapted from |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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1/4 cup olive oil 2 medium onions, coarsely chopped 4 large garlic cloves, coursely chopped 1 pound fresh tomatoes, chopped (about 3 cups) 1 tsp sugar 1/2 pound eggplant, cut into 1/4-inch cubes (aboaut 3 cups) 1/2 pound zucchini, cut into chuncks (about 3 cups) 2 tsp salt Pinch of cayenne 1/4 cup tightly packed basil leaves, chopped |
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Instructions:
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The idea behind a fresh ratatouille is to cook the ingredients separately until just done, then combine and finish. This can be done in any order, but I suggest: Cook the eggplant in some of the oil until it starts to brown. Remove to a bowl or final cooking dish, such as a casserole. Cook the zucchini in some of the oil until it starts to brown. Remove from the pan and combine with the eggplant. Cook the onion in some of the oil until it softens some, add the garlic, after a few minutes add the tomatoes, basil and sugar. Cook a few minutes, remove and add to the zucchini and eggplant. Season the combined ingredients with salt and cayenne pepper. Cover and cook for 5 or 10 minutes until well heated, longer if over very low heat. Serve hot, warm, or cold. Often better the next day. |
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Related recipes:
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None |
2001-03-10