Ratatouille--Version #2

* Exported from MasterCook *

Ratatouille--Version #2

Recipe By : Gourmet June (1991)
Serving Size : 1 Preparation Time :0:00
Categories : Eggplant Zucchini

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 onion -- sliced thin
2 garlic cloves -- minced
5 Tablespoons olive oil
3/4 Pound eggplant-peeled -- 1/2-inch pieces
1 Small zucchini -- cut in thin slices
1 red bell pepper -- chopped
3/4 Pound small ripe tomatoes -- chopped coarse
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

3/4 lb eggplant - 3 cups. In a large skillet cook the onion and the garlic 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 m
oderately high heat
until it is hot but not smoking. Add the eggplant and cook the mixture, stirrin
g occasionally, for 8 minutes, or until the eggplant is softened. Stir in the z
ucchini and the bell pepper and cook the mixture over the moderate heat, stirri
ng occasionally, for 5 to 7 minutes, or until the vegetables are tender. Stir i
n 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 c
ombine the mixture well. The ratatouille may be made 1 day in advance, kept cov
ered and chilled, and reheated before serving. Serves 4.

Ratatouille -A popular dish from the French region of Provence that combines eg
gplant, tomatoes, onions, bell peppers, zucchini, garlic and herbs — all
simmere
d in olive oil. The vegetables can vary according to the cook. They can be cook
ed together, or cooked separately and then combined and heated briefly together
. Ratatouille can be served hot, cold or at room temperature, either as a side
dish or as an appetizer with bread or crackers.

Formatted: Sherilyn Palmer dojspalm@sprint.ca

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