Ratatouille
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Description
Ratatouille is a very handy recipe to make the best of eggplant and other vegetables. This recipe is flavored with Mediterranean herbs.
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, crushed and minced
- 1 large onion, quartered and thinly sliced
- 1 small eggplant, cubed
- 2 green bell peppers, coarsely chopped
- 4 large tomatoes, coarsely chopped, or 2 cans (14.5 ounces each) diced tomatoes
- 3 to 4 small zucchini, cut into 1/4-inch slices
- 1 teaspoon dried leaf basil
- 1/2 teaspoon dried leaf oregano
- 1/4 teaspoon dried leaf thyme
- 2 tablespoons chopped fresh parsley
Methods/steps
- In a 4-quart Dutch oven (or a saucepan), heat olive oil over a medium heat. Add the garlic and onions. Cook, stirring often so not to burn,, until softened, about 6 - 7 minutes.
- Add eggplant, stir until coated with oil. stir in peppers. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.
- Add the tomatoes, zucchini, and herbs, mixing well. re-cover and cook over a low heat until eggplant is tender but not too soft, about 15 minutes
Additional Tips
If you wonder what to do with leftovers, apart from the obvious reheat and eat, try:
- Place in a buttered dish oven, top with mashed potato, sprinkle grated cheese on top. Call it grilled eggplant pie or ratatouille Parmentier,
- Use the leftover ratatouille as filling for a quiche or savory tart.
Make a ratatouille Cornish pasty or a ratatouille empanada.
- Layer lasagna sheets and ratatouille, cover with cheese sauce, cook in the oven at 375°F for about 30 minutes -or follow instructions for lasagna- and call it vegetable lasagna.
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