Ratatouille
Source: 1, 2
Ingredients
I made this following the above directions the first time (with pizza sauce instead of paste) and it was fantastic! The second time, I forgot, and used the cooking for engineers directions which was not as great, but still good. I salted at the end but I will try to salt when I add the eggplant next time because it didn't penetrate into the vegetable.
Ingredients
- 1 onion, sliced thin
- 4 garlic cloves, minced
- 5 tablespoons olive oil
- a 3/4-pound eggplant, cut into 1/2-inch pieces (about 3 cups)
- 2 small zucchini, scrubbed, quartered lengthwise, and cut into thin slices
- 1 red bell pepper, chopped
- 3/4 pound small ripe tomatoes, chopped coarse (about 1 1/4 cups) or 14.5 oz diced tomatoes
- 1/4 teaspoon dried oregano, crumbled
- 1/4 teaspoon dried thyme, crumbled
- 1/8 teaspoon ground coriander
- 1/4 teaspoon fennel seeds
- 3/4 teaspoon salt
- 1/2 cup shredded fresh basil leaves
- In a large skillet cook the onion and the 4 garlic cloves in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until the onion is softened.
- Add the remaining 3 tablespoons 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. Salt
- Stir in the zucchini and the bell pepper and cook the mixture over the moderate heat, stirring occasionally, for 12 minutes.
- Stir in the tomatoes and cook the mixture, stirring occassionaly, for 5 to 7 minutes, or until the vegetables are tender.
- Stir in the oregano, the thyme, the coriander, the fennel seeds, the 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.
I made this following the above directions the first time (with pizza sauce instead of paste) and it was fantastic! The second time, I forgot, and used the cooking for engineers directions which was not as great, but still good. I salted at the end but I will try to salt when I add the eggplant next time because it didn't penetrate into the vegetable.