RatatouilleFrom twill10 7 years ago
- This is almost exactly like the one I remember making. We used to make this almost everyday.It's Very tasty and a nice looking dish. You can use this as a topping for bruschetta , a very nice appetizer. We had about a 1 and half inch tall and about 2inch wide piece of PVC pipe we used to mold the ratatouille in for plating. A nice presentation. If you want to do the PVC pipe mold I would cut all ingredients in a dice (1/2 inch) and don't overcook. shopping list
- I would cut recipe in half. shopping list
- Ingredients: shopping list
- 1 lb. medium-sized eggplant, cut into large dice shopping list
- 1 lb medium-sized zucchini, quartered lengthwise and cut into 1/2 slices shopping list
- kosher salt shopping list
- 6 oz.extra virgin olive oil shopping list
- 1 lb. medium-sized yellow onions, thinly sliced shopping list
- 4 medium-sized red, green or yellow bell peppers, cored, seeded and cut into 1'' dice shopping list
- 2lb small tomatoes, peeled, seeded and quartered or if using canned leave whole,they will break up in cooking shopping list
- 4 cloves garlic, minced shopping list
- 1 bay leaf shopping list
- 1cup bunch fresh parsley, stems trimmed off shopping list
- 1/4 tsp thyme shopping list
- freshly ground black pepper shopping list
- 1/2 chopped basil would be an option shopping list
How to make it
- Put eggplant and zucchini in 2 separate strainers and toss each with 1 tablespoon of salt. Allow to drain for 30 minutes. Blot with paper towels to dry.
- Heat 2 tablespoons of oil over medium-low heat in a large skillet. Add onions and saute until translucent, about 15 minutes, then transfer to a bowl and set aside. Add 2 tablespoons of oil to same skillet, increase heat to medium-high, add eggplant, and saute until golden, about 20 minutes. Transfer eggplant to a large heavy pot with a cover and spoon a layer of onions on top. Add 2 tablespoons oil and zucchini to skillet and saute until golden, about 10 minutes. Transfer to pot and cover with a layer of onions. Add 1 tablespoon oil and peppers to skillet and saute until edges turn brown, about 15 minutes. Transfer to pot and cover with a layer of onions.
- Add remaining 1 tablespoon of oil to skillet, add tomatoes, garlic and basil, lightly crushing tomatoes and cook until slightly thickened, about 15 minutes. Transfer to pot, add remaining onions, parsley and thyme and season to taste with salt and pepper.
- Simmer, partially covered, over low heat, gently stirring occasionally, for an hour and a half. Adjust seasonings, then cook about 30 minutes more.
- You don't want the veggies to be too juicy, cook slowly uncovered.
The Cooktwill10 Cape Girardeau, MO
The Rating5 people
Wonderful post - have made this but never in the vast quantity and I always salt mine eggplant and zuchinni too!
Thanks Chef for the post!valinkenmore in Malott loved it
Great recipes! love it!! high 5!again
and i also salt my veggie too! just the old southern way of doing things!cuzpat in Sikeston loved it
thank you for another great post.. five forkspeetabear in mid-hudson valley loved it
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