Ratatouille Jacques Pepins Recipe 395

RATATOUILLE - JACQUES PEPIN'S RECIPE - (3.9/5)

Ratatouille - Jacques Pepin's Recipe - (3.9/5) image

Provided by lawyks

Number Of Ingredients 13

Ingredients

1/4 c. olive oil
3 white onions, peeled & coarsely chopped
1 med. green peppers - 1/2" strips
1 eggplants cut into 1" cubes
2 med. sized zucchini, washed, trimmed, quartered lengthwise & cut into 2" strips
1 med. sweet red peppers - cut into 1/2" strips
2 tsp salt
1/4 tsp red pepper flakes
6 - 8 cloves garlic
1 cans (16 oz) Italian peeled plum tomatoes or 4 very ripe tomatoes
1 cup basil
2 tblsp dried oregano
black pepper

Steps:

Heat the oil in a large Dutch Oven - when hot, add onions & green pepper Cook for 5 min. over high heat Add eggplant, zucchini, red pepper, pepper flakes & salt - reduce heat to medium cover & cook 25 minutes, stirring occasionally Add the garlic & tomatoes Just before serving, stir in half of the basil, sprinkle remaining basil on top Garnish with a few tablespoons of olive oil & ground hot pepper

CLASSIC FRENCH RATATOUILLE

Classic French Ratatouille image

A good veggie filling for an omelette or a rustic tart; can be served either warm or cold. This recipe makes alot, so you may want to halve it, -or-, freeze it in portions. From 'Modern French Classics' by Camille Le Foll.

Provided by BecR2400

Categories Peppers

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 aubergines or 2 eggplants
2 onions
1 garlic clove
4 tablespoons olive oil
1 red bell pepper
1 green bell pepper
1 sprig fresh thyme
1 sprig fresh rosemary
2 lbs tomatoes
4 firm courgettes or 4 zucchini
salt & freshly ground black pepper

Steps:

Rinse and dice the aubergines (eggplants). Place in a colander, sprinkle with salt. After 1 hour, rinse under running water and blot dry with paper towels.
Peel and thinly slice the onions and garlic (remove the growing tip from the garlic). and fry lightly in olive oil, in a deep cooking pan, over medium heat. After a few minutes, add the diced aubergines.
Rinse the peppers, remove the seeds and membrane and cut into fine strips. Add to the pan when the onions and aubergines are nicely browned. Add the thyme and rosemary sprigs, and season with salt and pepper.
Peel the tomatoes and remove the seeds (I omit this step). Chop roughly.
Rinse but do not peel the courgettes (zucchini) and cut into evenly sized pieces. Add the tomatoes and courgettes about 20 minutes after the seasoning, stir the contents of the pan and continue cooking until the vegetables have released their juices and begin to break down.
Remove the herbs and adjust the seasoning before serving.

Nutrition Facts : Calories 189.6, Fat 9.9, SaturatedFat 1.4, Sodium 26, Carbohydrate 25, Fiber 9.7, Sugar 12.7, Protein 5.2

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