Aunt Aileens Ratatouille Food
THE BEST RATATOUILLE
Summer delivers a bounty of fresh vegetables all at once and we scramble to use them up before they become scarce again. This southern French staple is the perfect way to get all your summer goodies into one dish. As the stew slowly simmers, the flavors mingle in the most perfect of ways, giving you a dish that is stunning on its own or equally fabulous served alongside grilled meats or fish.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 6 servings as a main, 12 servings as a side
Number Of Ingredients 12
Steps:
- Heat 1/4 cup olive oil in a medium saucepan over medium heat until shimmering, about 1 minute. Add the bell peppers, onion and 1 teaspoon salt and cook, stirring often, until the onions are translucent and the bell peppers have softened slightly, about 10 minutes. Add the eggplant, the remaining 2 tablespoons olive oil and 1 teaspoon salt. Cook, stirring often, until the eggplant is very soft, about 8 minutes. Add the zucchini and continue to cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, tomato paste and red pepper flakes, if using. Cook, stirring often, until the zucchini has softened, about 5 minutes.
- Stir in the tomatoes, bring to a simmer and then reduce the heat to low and cover the pot. Simmer, stirring occasionally, until the ratatouille has reached a thick stew-like consistency, about 10 minutes. Stir in the parsley and basil with salt and pepper to taste. Spoon into a bowl and sprinkle with more fresh parsley and basil before serving.
RATATOUILLE PROVENCALE
In France, we make ratatouille all year round and serve it with white rice, or as a side dish for fish or meat. It is naturally vegan and tastes especially good with sun-ripened vegetables.
Provided by stella
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Pour olive oil into a large pot over high heat. Add onions and garlic and saute for 2 minutes. Reduce heat and add tomatoes, eggplants, zucchini, tomato puree, herbes de Provence, salt, and pepper. Cover and simmer for 30 minutes.
- Uncover and check the level of liquid in the pot. Continue cooking for 30 minutes, uncovered if there is too much liquid, or covered if the amount of liquid looks right.
Nutrition Facts : Calories 322.5 calories, Carbohydrate 35.2 g, Fat 19.9 g, Fiber 14.5 g, Protein 7.5 g, SaturatedFat 2.8 g, Sodium 143.9 mg, Sugar 16.9 g
AUNT AILEEN'S RATATOUILLE
When my kids were young, we had lunch once a week with my grandmother, mom sisters and aunts. This is one of my favorite "Gramma Day" recipes. Note:This can be made in one large skillet and baked in one large casserole. The cooking times will be a little longer.
Provided by cookCol
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Cook sausage links and set aside.
- Using 2 skillets heat 2 T. olive oil in each.
- Place 1/2 the onions, garlic and red and green peppers into each skillet.
- Stir-fry the vegetables for 2 to 3 minute.
- Remove one skillet from heat.
- Add the eggplant to the remaining skillet and stir-fry the eggplant for 3 minutes.
- Return second skillet to heat; add sliced zucchini and stir-fry 1 minute.
- Season contents of both skillets with bay leaf, parsley, basil, thyme, salt and freshly ground pepper.
- Slice the Italian sausage and add some to each skillet, along with a portion of cubed tomatoes.
- Spoon portions from both skillets into individual ovenproof dishes.
- Top with a generous layer of mozzarella cheese.
- Bake in a preheated 350F oven for 15 minute or until cheese is hot and bubbly.
- Serve with hot French bread.
Nutrition Facts : Calories 335.3, Fat 24.7, SaturatedFat 6.6, Cholesterol 31.5, Sodium 682.2, Carbohydrate 17.3, Fiber 5.9, Sugar 7.7, Protein 13.5
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