Jump Up--Green Street Ratatouille

[Guest guest]

* Exported from MasterCook *

 

Green Street Ratatouille

 

Recipe By :Jump Up and Kiss Me, Jennifer Trainer Thompson, pg 80

Serving Size : 10 Preparation Time :0:00

Categories : Jump Up And Kiss Me

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons olive oil

1 yellow onion -- diced

1/4 cup minced garlic

2 tablespoons finely julienned fresh gingerroot

2 tablespoons finely sliced lemongrass

1 1/2 sticks cinnamon

1/2 tablespoon cracked allspice berries

1 1/2 hot cherry pepper -- (seeds reserved) stemmed, seeded &

minced

1/2 Scotch Bonnet chile pepper -- (seeds reserved) stemmed,

seeded & minced

2 cups white wine

2 cups freshly squeezed orange juice

1/2 cup pineapple juice

1 32 oz can plum tomatoes -- with juice

4 tablespoons tomato paste

1 1/2 chayote -- diced

2 red bell peppers -- stemmed, seeded & diced

1 green bell pepper -- stemmed, seeded & diced

4 cups calabaza or butternut squash

1 medium eggplant -- diced

salt to taste

freshly ground pepper to taste

chopped fresh oregano leaves for garnish

chopped fresh thyme leaves for garnish

 

Put 1 tablespoon of the olive oil in a large stockpot and, over medium heat,

sweat the onion, garlic, ginger, lemongrass, cinnamon, allspice, and chiles for

about 8 minutes. Add the wine and cook 3 to 4 minutes. Add the orange juice,

pineapple juice, juice from the tomatoes, tomato paste, and chayote, and cook

until soft, about 20 minutes. Add the bell peppers and tomatoes and cook until

thickened, about 20 minutes.

 

Meanwhile, steam the calabaza until cooked, about 20 minutes, then set aside to

cool. Pan fry the eggplant in a skillet in the remaining tablespoon of olive

oil until cooked, about 10 minutes, the set aside to cool. Add calabaza and

eggplant and cook until the mixture comes together, about 10 to 15 minutes.

Season with salt, pepper, and a sprinkling of oregano and thyme.

 

 

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

 

Per Serving (excluding unknown items): 119 Calories; 3g Fat (29.6% calories from

fat); 2g Protein; 15g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 65mg

Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 0 Fruit; 1/2 Fat.

 

NOTES : Steve Cobble is a chef who cooks with spices by the handful. At the

Green Street Grill in Cambridge, Massachusetts, his food will make you sweat and

tear up, then ask for more. " We're part of a circuit of restaurants in town

that people visit for exciting food. " , he says. This terrific ratatouille with

allspice is from his kitchen.

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