Ratatouille - A Vegetable Stew - Diana Shaw - Essential Vegetarian Cookbook

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* Exported from MasterCook *

 

Ratatouille - A Vegetable Stew

 

Recipe By : Diana Shaw - Essential Vegetarian Cookbook

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegan

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 medium eggplants, sliced into 1/4 inch rounds

Coarse salt (optional)

1 tablespoon extra virgin olive oil

2 onions -- sliced

1 bulb fennel without leafy fronds -- chopped (optional)

4 cloves garlic -- crushed

1 red bell pepper, roasted, peeled -- sliced

1 yellow bell pepper, roasted, peeled -- sliced

6 medium ripe tomatoes, peeled seeded -- chopped

OR one 16 ounce can chopped tomatoes

1 bouquet garni, with basil, oregano and -- thyme

2 firm zucchini, sliced into 1/2 inch thick -- rounds

Salt to taste

Freshly ground pepper to taste

 

Heat the oven to 425°F.

If the eggplant slices are full of seeds, sprinkle them with salt. Line a

colander with pepper towels, and place the eggplant inside to drain for 30

minutes. Rinse lightly, just to remove the salt from the surface. Blot dry with

a paper towel. Place the eggplant in a single layer on a nonstick baking sheet

and bake until light brown on top, about 10 minutes. Turn over to brown the

other side, about 5 minutes. Remove from the oven.

Heat the oil in a large skillet over medium-high heat. When it is hot, add the

onions, fennel if using, and garlic. Reduce the heat to medium and sauté,

stirring often, until the onions are soft and translucent, about 12 minutes.

Stir in the bell peppers, eggplants, tomatoes, and bouquet garni. Cook at a

gentle simmer over medium heat until the sauce thickens, about 30 minutes. Stir

in the zucchini and cook until tender, about 3 minutes. Remove and discard the

bouquet garni. Season with salt and pepper, and serve at room temperature or

chilled.

 

Variations:

Cheese: Stir in about 2 tablespoons grated Parmesan, Asiago, Pecorino, or

Fontina or about ¼ cup crumbled feta cheese just before serving the ratatouille.

 

Beans: Add 2 to 3 cups cooked cannellini beans, chickpeas, or any similar style

bean.

 

Olives and/or capers: Stir in 1/3 cup assorted sliced cured olives and/or 2

teaspoons whole capers, drained, before serving the ratatouille.

 

Pesto: Stir 1 tablespoon of Pesto into the ratatouille whit it's still hot. Add

more to taste.

 

Eggs: Top each portion of ratatouille with a poached egg, or add sliced

hardboiled eggs for a lunch or supper dish.

 

1001 Things to do with eggplant @

http://home.att.net/~ashburysaubergines/index.html

 

 

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