Ratatouille

[Guest guest]

used in Summer Lasagna-

 

 

* Exported from MasterCook *

 

Ratatouille

 

Recipe By :The Voluptuous Vegan - Myra Kornfeld

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

2 1-pound eggplants

6 to 8 tablespoons extra-virgin olive oil

2 onions -- cut in half and thinly sliced (2 cups)

1 yellow bell pepper -- seeds and membrane removed, cut

into 1-inch squares

1 red bell pepper -- seeds and membrane removed, cut into

1-inch squares

3 garlic cloves -- minced

3 medium zucchini (about 1 pound) -- halved lengthwise and cut

into 1-inch pieces

1 pound tomatoes (3 medium) -- seeds removed, cut into large

dice

salt and freshly ground black pepper

1/2 cup basil chiffonade

 

Some ratatouilles are stewed until the vegetables meld into an indistinguishable

but tasty heap. Here, the vegetables are sauteed separately, then finished with

a short simmer together, so they keep their basic shape and character and don't

break down too much. Don't overcook the vegetables, since they are going to

bake for 30 minutes in the lasagna. This is a classic summer side dish that

goes with virtually any meal, so make a double batch of ratatouille while you're

at it and serve some later in the week as a sandwich filling or pasta topping.

 

Use a peeler to remove strips of the eggplant skin; it will appear striped. Cut

the eggplants into 1-inch cubes. Salt the eggplant cubes, and place them in a

colander over a bowl for 30 minutes to sweat. Quickly rinse the eggplant cubes

and blot them dry.

 

Warm 2 tablespoons of the oil in a large pot. Add the onions, peppers, and

garlic and cook over medium-low heat for about 15 minutes, or until the onions

and peppers are softened. Remove from the pot and set aside.

 

Wipe out or wash the pot and warm 2 more tablespoons of oil. Saute the zucchini

over medium heat for 2 to 3 minutes on each side, or until just browned on all

sides. Rather than stirring the zucchini, allow the pieces to sit in place

until browned on one side, then turn to brown another side. Set aside.

 

Warm 2 more tablespoons of the oil in a large pot and cover with a single

layer--no more--of eggplant cubes. Cook over medium heat, turning to broown all

sides, just until the eggplant is softened and browned, about 4 minutes. If

necessary, wipe out the pot, add 2 more tablespoons of oil, and cook the

remaining eggplant cubes. Be careful not to mash the eggplant.

 

Return all of the cooked vegetables to the large pot with the eggplant. Add the

chopped tomatoes and cook, uncovered, over medium-high heat for 15 minutes,

stirring every so often, to allow the flavors to meld. Do not let the

vegetables get too mushy or overcooked. Season with salt and pepper. Remove

the ratatouille from the heat and stir in the basil chiffonade.

 

 

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Per Serving (excluding unknown items): 1968 Calories; 216g Fat (96.9% calories

from fat); 2g Protein; 14g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 6mg

Sodium. Exchanges: 2 1/2 Vegetable; 43 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0