Ratatouille-not The MovieFrom greekgirrrl 9 years ago
- 1 med. eggplant shopping list
- 2 lg. potatoes shopping list
- 2 lg. green peppers shopping list
- 1 lg. Spanish or red onion shopping list
- 2 med. size zucchini shopping list
- 3 lg. tomatoes, or a 28-oz. can plum tomatoes, well drained shopping list
- 8 garlic cloves, crushed, or 2 tbsp. minced garlic shopping list
- 2 tbsp. olive oil shopping list
- 2 tsp. dried basil shopping list
- 1 tsp. each of dried leaf oregano and salt shopping list
- 1/2 tsp. each of ground black pepper and cayenne shopping list
- 1 tbsp. sugar shopping list
- 2 tbsp. balsamic vinegar shopping list
How to make it
- Peel eggplant and cut into 1-inch cubes.
- Put cubes in a large deep saucepan or casserole that will hold at least 16 cups.
- Cut unpeeled potatoes into 1/2-inch cubes, slice peppers into 1-inch pieces and finely chop onion.
- Add them to casserole.
- Slice zucchini lengthwise into quarters, then slice it into 1/2-inch pieces and add to other vegetables.
- Coarsely chop unpeeled tomatoes and add them along with any juices, or cut drained canned tomatoes into bite-size pieces and add.
- Preheat oven to 375 F.
- In a small bowl, stir garlic with oil and all seasonings.
- Add mixture to casserole and stir vigorously until vegetables are evenly coated.
- Place casserole in oven and bake, uncovered, for 1 1/2 hours.
- Stir at least every half hour.
- Vegetables at the top will appear to dry out but will actually take on a little roasted taste.
- Baking uncovered also allows some vegetables juices to evaporate, and concentrated vegetable juices will be soakd up by eggplantand and zucchini.
- Remove hot casserole from oven.
- Sprinkle mixture with sugar. Drizzle in vinegar and stir until well mixed.
- You may want to add more salt, sugar or vinegar. I
- t's wonderful sprinkles with lots of chopped fresh basil, coriander or parsley.
- GREAT ADDITION: Stir together 1/2 cup chopped parsley, 3 cloves minced fresh garlic and the finely grated peel of 1 lemon, then sprinkleover top of hot casserole just before serving.
The Cookgreekgirrrl Huntington Village, NY
The Rating4 people
can't wait to try itprincesa9580 in ******* loved it
I love it hot, I love it cold, I love it with chunks of feta cheese for lunch.
Re: Do trust me--I worked on this recipe for more than 30 years. If there are any problems, contact me and I will fix.pieplate in Claremont loved it
i love ratatouille! I cant wait to try your recipe out it looks amazingragnarokx23 in San Jose loved it