Ratatouille Provençale - Josephine Araldo & Robert Reynolds - From a Breton Garden

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Ratatouille Provençale

 

Recipe By : Josephine Araldo & Robert Reynolds - From a Breton Garden

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian French

 

Amount Measure Ingredient -- Preparation Method

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1 large eggplant

1 large onion

4 tomatoes

3 medium zucchini

3 sweet peppers, sliced and peeled

Persillade

2 cloves garlic -- minced

4 tablespoons chopped parsley

1/4 cup olive oil

Salt and freshly ground pepper

 

Prepare all the vegetables. Slice the eggplant into 1-inch slices; cover with

salt to draw out the juices; wash completely in cold water; wipe dry and cut

into 1-inch cubes. Cut the onion in half lengthwise; then cut into thin slices.

Remove the stem end of the tomatoes and chop coarsely. Cut the zucchini in half

lengthwise, then cut into 1 inch half moons. Remove the stem of the sweet

pepper; cut into quarters and remove seeds and cottony ribs. Cut into 1/2 inch

strips; lift the skin off with a paring knife. Mince the cloves of garlic and

add to finely chopped parsley.

 

Preheat oven to 300 degrees. In a large skillet, pour in enough olive oil to

just cover the bottom. Be sure the oil is hot before adding the vegetables.

Apart from the tomatoes, which should be added to the casserole uncooked, mix

all the vegetables together and sauté in batches. Season each batch lightly with

salt. Lightly brown the vegetables and transfer to an oven-proof casserole; add

the tomatoes. Top the dish with the persillade. Bake in a preheated oven for at

least 1 hour.

 

1001 Things to do with eggplant @

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

 

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