Romanian Ratatouille Recipes

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ROMANIAN RATATOUILLE



Romanian Ratatouille image

Romanian ratatouille is originally a Lenten recipe, which is equally good served hot or cold with cold chicken or turkey, or warm cornbread.

Provided by English_Rose

Categories     Lunch/Snacks

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 14

2 lbs eggplants
2 1/4 lbs fresh ripe tomatoes
2 tablespoons fresh parsley
2 tablespoons fresh dill
2 onions
3 garlic cloves
3/4 lb leek, white part only
3 scallions
1 green pepper
5 tablespoons olive oil
2 bay leaves
1 tablespoon tomato paste
1 tablespoon sugar
2 slices lemon zest

Steps:

  • Preheat the oven to 325°F
  • Cut the eggplant into large dice, sprinkle lightly with salt and set aside for at least half an hour, then rinse and squeeze out excess moisture.
  • Meanwhile, plunge the tomatoes into boiling water, then rapidly into cold. Skin and chop them.
  • Roughly chop the fresh herbs, onion, garlic, white of leek, scallions and green pepper.
  • Soften the chopped onion and garlic in half the oil in a heavy-bottomed pan. Add the eggplant, leeks, green pepper, dill and half the parsley, and cook for a few minutes, stirring constantly.
  • Add the bay leaves, tomatoes, lemon zest, tomato paste and sugar and stir again. Pour over the remaining oil and transfer, if necessary, to an ovenproof casserole dish with a tight-fitting lid.
  • Cook in the oven, tightly covered, for 11/2 hours or until perfectly tender. This magnificent vegetable mixture can be served hot, garnished with the remaining herbs, but it shows off its flavours best when cold.
  • Try it with cold chicken or turkey, or warm cornbread.

Nutrition Facts : Calories 353.9, Fat 18.2, SaturatedFat 2.6, Sodium 72.3, Carbohydrate 47.6, Fiber 14.2, Sugar 22.4, Protein 7.2

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