Bears Rattatouie
From grizzlybear 16 years ago
- 25 minutes to make
- Serves 68
If you are tired of ratatouille with over-cooked vegetables or swimming in a bath, here's an excellent recipe which provides a more modern crispy alternative of this tasty Provençal dish.
Ingredients
- 4 zucchini (in French: courgettes) shopping list
- 2 eggplant (in French: aubergines) shopping list
- 4 ripened tomatoes shopping list
- 3 small green peppers shopping list
- 1 Medium red pepper shopping list
- 1 Medium to large Onion or 4 to 5 small fresh onions shopping list
- 2 cloves garlic shopping list
- Flat parsley, chopped shopping list
- basil, chopped shopping list
- salt shopping list
- Pepper from the mill shopping list
- olive oil for cooking shopping list
How to make it
- NOTE: The order of cooking is important, so keep the vegetables separate when preparing them.
- Preparation
- Slice the onion and chop the garlic finely.
- Cut the peppers in two and remove the storks, seeds and white fleshy parts, then cut into 1/2 inch squares.
- Without peeling them, cube the Aubergines and courgettes to an equivalent size.
- Remove the stem and seeds from the tomatoes and cut the flesh into small pieces.
- Chop the parsley and basil, keeping a few small leaves as garnish.
- Cooking
- 1.In a frying pan, sauté the onion, garlic and peppers in olive oil over a brisk heat, stirring frequently. Season with salt and pepper as you go along. When the peppers are 3/4 cooked (they should be nice and crunchy), remove from pan and keep warm.
- 2.Sauté the aubergines until they are cooked through and nice and golden. Set aside with the peppers.
- 3.Sauté the zucchini.
- 4.Add the tomatoes and parsley as the zucchini start to golden, and cook for a further 2 to 3 minutes.
- 5.Return the peppers and aubergines to the pan, mix all the vegetables thoroughly and add the basil.
- 6.If required, deglaze the pan with a little water and then reduce.
- Transfer to a serving dish and garnish parsley and basil leaves.
People Who Like This Dish 4
- jenniferbyrdez Kenner, LA
- mystic_river1 Bradenton, Florida
- morninlite Kalamazoo, MI
- texaschef DALLAS, TX
- marriage Apalachin
- grizzlybear CA
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The Rating
Reviewed by 3 people-
oh yeah babe!
mystic_river1
in Bradenton loved it
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I actually make this once in a while, love it. Makes too much food for me and nobody else in this house eats real food-so, only once in a while. Thanks Grizz.
jenniferbyrdez
in kenner loved it
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The kids and I called this Farmer's Market Lunch, and were pretty smugg about our "invention" until we saw Ratatouille! Then we discovered it was a wonderful old French recipe. Love your recipe, it keeps everything "defined", and not a mushy mess.
morninlite
in Kalamazoo loved it
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