Ratatouille
Ingredients
Instructions
1. Partially peel eggplant and cut into 1/2-inch dice. I remove the tougher peeling toward the blossom and stem ends and may run the peeler down the sides of the eggplant three or four times, but I pretty much leave most of the peeling.
2. Peel and chop onion into the same size chunks and then chop the zucchini, yellow squash and bell pepper, all into 1/2- to 1-inch size chunks.
3. Remove strings from celery and chop, and finely mince the garlic cloves.
4. Heat olive oil in a deep, heavy pot over medium heat.
5. You don't want to fully cook the vegetables in the hot olive oil, you are just softening them up a little. I usually start with the bell pepper, onions and celery because they take a little longer to cook and then add the eggplant, garlic and squashes to the pot. Stir occasionally to prevent vegetables sticking to the bottom of the pot.
6. Cut tomatoes into large chunks and add them to the pot along with juice from half a lemon and chopped parsley.
7. Season to your preference. I initially added 1 1/4 teaspoons salt, 1 teaspoon black pepper and 1/2 teaspoon Italian seasoning. You might get by with less salt, probably 1 teaspoon.
8. Cook the ratatouille for 10 to 15 minutes on simmer while you get the oven bag ready. Shake the tablespoon of flour in the oven cooking bag to distribute the flour throughout the bag. Set oven at 350 degrees.
9. Pour the vegetables and juice into the cooking bag. Secure the bag according to package instructions and place the bag in a large baking pan. Cut about six small slits in the top of the bag to allow steam to escape while the vegetables cook.
10. Bake the bag of vegetables for 45 minutes or until the vegetables are tender. Remove from oven and dump the vegetables and juice into a large pot or bowl to cool.
You can either eat the ratatouille warm or cover and refrigerate to serve the next day with crackers.
Makes about 8 servings.
Note: Season ratatouille according to your taste preference. If you like the seasonings of Provence, use thyme and basil, in addition to salt and black pepper. If you want more of an Italian nuance, use an Italian seasoning blend that includes thyme, marjoram, rosemary, savory, sage, oregano and basil, plus salt and black pepper; Greek, try oregano and mint with the salt and black pepper; and to achieve a North African flavor, season with a combination of cinnamon, ground ginger and paprika.
*Source: The Advocate - Baton Rouge, La
2. Peel and chop onion into the same size chunks and then chop the zucchini, yellow squash and bell pepper, all into 1/2- to 1-inch size chunks.
3. Remove strings from celery and chop, and finely mince the garlic cloves.
4. Heat olive oil in a deep, heavy pot over medium heat.
5. You don't want to fully cook the vegetables in the hot olive oil, you are just softening them up a little. I usually start with the bell pepper, onions and celery because they take a little longer to cook and then add the eggplant, garlic and squashes to the pot. Stir occasionally to prevent vegetables sticking to the bottom of the pot.
6. Cut tomatoes into large chunks and add them to the pot along with juice from half a lemon and chopped parsley.
7. Season to your preference. I initially added 1 1/4 teaspoons salt, 1 teaspoon black pepper and 1/2 teaspoon Italian seasoning. You might get by with less salt, probably 1 teaspoon.
8. Cook the ratatouille for 10 to 15 minutes on simmer while you get the oven bag ready. Shake the tablespoon of flour in the oven cooking bag to distribute the flour throughout the bag. Set oven at 350 degrees.
9. Pour the vegetables and juice into the cooking bag. Secure the bag according to package instructions and place the bag in a large baking pan. Cut about six small slits in the top of the bag to allow steam to escape while the vegetables cook.
10. Bake the bag of vegetables for 45 minutes or until the vegetables are tender. Remove from oven and dump the vegetables and juice into a large pot or bowl to cool.
You can either eat the ratatouille warm or cover and refrigerate to serve the next day with crackers.
Makes about 8 servings.
Note: Season ratatouille according to your taste preference. If you like the seasonings of Provence, use thyme and basil, in addition to salt and black pepper. If you want more of an Italian nuance, use an Italian seasoning blend that includes thyme, marjoram, rosemary, savory, sage, oregano and basil, plus salt and black pepper; Greek, try oregano and mint with the salt and black pepper; and to achieve a North African flavor, season with a combination of cinnamon, ground ginger and paprika.
*Source: The Advocate - Baton Rouge, La
Recipe Info
Views
356
Rating
Date
August 10, 2004
Categories
Vegetables