Onions: slice thinly
Green Peppers: halve, remove core and seeds, and slice into
thin strips (julienne slices)
Eggplant: cut into one quarter inch rounds, and then into
one inch squares; no need to peel
Zucchini: peel and slice into half-inch pieces
Tomatoes: quarter
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Heat one-half cup of olive oil in a wide, heavy pan. Saute
the onions and chopped garlic until the onions are soft but
not brown, and then add the green peppers, eggplants, and
zucchini. Pour a little more olive oil over the top, cover,
and cook gently for 40 minutes. (Feel free to vary the
proportions of the vegetables used, according to what you
have on hand. Bear in mind that eggplants soak up a lot of
olive oil; if you have fewer eggplants you may cut down on
the oil). Add the quartered tomatoes and your spices. Cook
20 minutes more, or until the vegetables are quite soft but
not mushy. The texture should be that of a thick, coarse
puree. Uncover and continue to heat 5-10 minutes to reduce
the amount of liquid remaining in the pan.
In a good ratatouille, each of the vegetables is
distinguishable by sight and taste, so proceed gently
without overcooking. This dish can be served hot or cold,
and if you add a little more oil, it takes kindly to
reheating.
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