Ratatouille Moosewood Cookbook Recipes

RATATOUILLE

Ratatouille image

A classic, easy Ratatouille recipe

Categories Herb Tomato Vegetable Vegetarian Eggplant Gourmet

Yield Serves 4

Number Of Ingredients 13

Ingredients

1 onion, sliced thin
2 garlic cloves, minced
5 tablespoons olive oil
a 3/4-pound eggplant, cut into 1/2-inch pieces (about 3 cups)
1 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)
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

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.

MOOSEWOOD RATATOUILLE

Moosewood Ratatouille image

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

Ingredients

3 tablespoons olive oil
4 medium garlic cloves, minced
2 cups chopped onions
1 bay leaf
1 medium eggplant, peeled and cubed
1 1/2 teaspoons salt
1 1/2 teaspoons basil
1 teaspoon marjoram or 1 teaspoon oregano
1/2 teaspoon rosemary
1/2 teaspoon thyme
2 medium zucchini, cubed
2 medium bell peppers, seeded and cut into 1-inch chunks (I usually use red)
1 (14 ounce) can diced tomatoes (with juice)
black pepper
fresh minced parsley (optional)
sliced olive (optional)
fresh parmesan cheese, grated (optional)

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

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