* Exported from MasterCook *
Ratatouille--Version #2
Recipe By : Gourmet Magazine, June 1991
Serving Size : 4 Preparation Time :0:00
Categories : Eggplant Zucchini
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Onion -- sliced thin
2 cl Garlic -- minced
5 tb Olive oil
3/4 lb Eggplant-peeled -- 1/2" pieces
1 sm Zucchini -- cut in thin slices
1 Red bell pepper -- chopped
3/4 lb Small ripe tomatoes --
- chopped coarse
1/4 ts Dried oregano -- crumbled
1/4 ts Dried thyme -- crumbled
1/8 ts Ground coriander
1/4 ts Fennel seeds
3/4 ts Salt
1/2 c Fresh basil leaves -- shredded
3/4 lb Eggplant (3 c)
In a large skillet cook the onion and the garlic in 2 tb of oil over
moderately low heat, stirring occasionally, until the onion is
softened. Add the remaining 3 tb oil and heat it over moderately high
heat until it is hot but not smoking. Add the eggplant and cook the
mixture, stirring occasionally, for 8 minutes, or until the eggplant
is softened. Stir in the zucchini and the bell pepper and cook the
mixture over the moderate heat, stirring occasionally, for 5 to
7 minutes, or until the vegetables are tender. Stir in the oregano,
thyme, coriander, fennel seeds, salt, and pepper to taste and cook
the mixture, stirring, for 1 minute. Stir in the basil and combine
the mixture well. The ratatouille may be made 1 day in advance, kept
covered and chilled, and reheated before serving.
Yield: 4 Servings
Formatted by: Sherilyn Palmer <
[email protected]>
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