Ratatouille From Moosewood Cookbook Recipes
MOOSEWOOD RATATOUILLE
Make and share this Moosewood Ratatouille recipe from Food.com.
Provided by Diana Adcock
Categories One Dish Meal
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Heat olive oil in a deep pan.
- Add garlic, onion and bay leaf and saute over medium heat for about 5 minutes.
- Add eggplant, salt and herbs and stir.
- Cover and cook over medium heat, stirring occasionally, for 15-20 minutes until eggplant is soft.
- Add zucchini, bell peppers, black pepper, and tomatoes.
- Cover and simmer for about 10 more minutes, or until zucchini and bell peppers are tender.
- Top with grated parmesan cheese and/or optional ingredients.
Nutrition Facts : Calories 206, Fat 11.1, SaturatedFat 1.6, Sodium 893.5, Carbohydrate 26.1, Fiber 9.3, Sugar 13.1, Protein 5.1
RATATOUILLE
Steps:
- 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 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. 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.
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