CLASSIC FRENCH RATATOUILLE
A good veggie filling for an omelette or a rustic tart; can be served either warm or cold. This recipe makes alot, so you may want to halve it, -or-, freeze it in portions. From 'Modern French Classics' by Camille Le Foll.
Provided by BecR2400
Categories Peppers
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Rinse and dice the aubergines (eggplants). Place in a colander, sprinkle with salt. After 1 hour, rinse under running water and blot dry with paper towels.
- Peel and thinly slice the onions and garlic (remove the growing tip from the garlic). and fry lightly in olive oil, in a deep cooking pan, over medium heat. After a few minutes, add the diced aubergines.
- Rinse the peppers, remove the seeds and membrane and cut into fine strips. Add to the pan when the onions and aubergines are nicely browned. Add the thyme and rosemary sprigs, and season with salt and pepper.
- Peel the tomatoes and remove the seeds (I omit this step). Chop roughly.
- Rinse but do not peel the courgettes (zucchini) and cut into evenly sized pieces. Add the tomatoes and courgettes about 20 minutes after the seasoning, stir the contents of the pan and continue cooking until the vegetables have released their juices and begin to break down.
- Remove the herbs and adjust the seasoning before serving.
Nutrition Facts : Calories 189.6, Fat 9.9, SaturatedFat 1.4, Sodium 26, Carbohydrate 25, Fiber 9.7, Sugar 12.7, Protein 5.2
LA RATATOUILLE NICOISE
Provided by Florence Fabricant
Categories side dish
Time 45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat 4 tablespoons oil in a large nonstick skillet. Add the eggplant, and cook over high heat, stirring with a wooden spoon, about 5 minutes, until the eggplant is very lightly browned and tender and has started to release some of the oil it absorbed back into the pan. Remove the eggplant, season with salt and pepper and set aside.
- Add the zucchini, reduce heat to medium, and cook, stirring with a wooden spoon, until it is moist and fairly tender, 5 to 7 minutes. Remove the zucchini, season with salt and pepper and set aside.
- Add the peppers and 1/2 tablespoon of olive oil, and cook, stirring with a wooden spoon, until the peppers have begun to soften. Add the onion, and continue cooking until the onion is tender and golden. Stir in the garlic and tomatoes, and cook about 2 minutes longer. Add the bay leaves, thyme and basil.
- Add the eggplant and zucchini to the pan, and cook all the ingredients together, stirring gently, about 5 minutes. Season with additional salt and pepper if needed. Remove from heat, and fold in the remaining olive oil. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 10 grams, Carbohydrate 18 grams, Fat 12 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 843 milligrams, Sugar 9 grams
RATATOUILLE NICOISE
Steps:
- Heat oil in a large skillet, add the garlic and onion and saute until the onion is transparent. Meanwhile, slice the squash and peel and cube eggplant. Flour the pieces lightly. Add the squash, eggplant and green peppers to the skillet, cover and cook slowly about one hour. Add the tomatoes and simmer, uncovered, until the mixture is thick. Season with salt and pepper. Add the capers during the last fifteen minutes of cooking. Serve hot or cold.;
RATATOUILLE
Provided by Craig Claiborne And Pierre Franey
Categories side dish
Time 1h
Yield About 10 cups
Number Of Ingredients 14
Steps:
- Trim off the ends of the eggplant and zucchini. Do not peel. Cut each into cubes measuring about one inch or slightly larger. There should be about nine cups of eggplant cubes and six of zucchini.
- Peel the onions and cut into one-half-inch cubes. There should be about one and one-half cups.
- Core, seed and devein the green peppers, and cut them into one-inch pieces. There should be about two and one-half cups.
- Heat the oil in a large heavy casserole and add the eggplant and zucchini. Sprinkle with salt and pepper. Cook, stirring often, over high heat until the vegetables start to brown, about five minutes.
- Add the onions, green peppers and garlic. Cook, stirring, over high heat, about two minutes. Add the tomatoes and tomato paste, and stir to blend. Add the bay leaf, thyme and capers. Add salt and pepper. Bring to the boil and cover closely. Reduce the heat and let simmer 30 minutes. Stir in the parsley and remove from the heat.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 12 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 888 milligrams, Sugar 10 grams
RATATOUILLE A LA NICOISE
This dish retains the color and texture of each vegetable and is delicious served hot as a luncheon or supper dish or cold as an appetizer. Also great as a side dish to any grilled meat.Serve with a good crusty bread for a meal or with crudites and pita bread as an appetizer. Originally from a September 1978 issue of Bon Apetite.
Provided by Leslie in Texas
Categories Vegetable
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Cut eggplant crosswise into slices 1/2-inch thick, then cut each slice into strips about 1 inch wide and 2 to 3 inches long.
- Quarter zucchini lengthwise then half crosswise into 2 to 3 inch lengths.
- Place eggplant and zucchini in medium bowl, sprinkle with salt and toss lightly; allow to stand 30 minutes.
- Drain off all liquid, rinse vegetables, and dry thoroughly with paper towels.
- Toss gently in flour.
- Heat 3 tablespoons oil in a 12-inch skillet over medium-high heat until very hot.
- Add half the eggplant and zucchini and sauté until golden; transfer to bowl.
- Add 3 more tablespoons of oil and sauté remaining eggplant and zucchini; add to bowl.
- Place about 2 more tablespoons of oil in same skillet and sauté onion, green pepper and garlic briefly, about 3 to 4 minutes.
- Add tomatoes, salt and pepper to taste and cook about 5 minutes longer.
- Place 1/3 of tomato-onion mixture in a 10 inch skillet and sprinkle with 1/3 each of parsley, dill, cheese and basil. Top with half of eggplant-zucchini mixture.
- Continue layering, ending with herbs and cheese.
- Cover and simmer gently over low heat 10 minutes.
- Uncover, add capers and continue simmering 30 to 45 minutes, or until most of liquid has evaporated. *Make sure heat remains low to prevent scorching.
- Serve hot, at room temperature, or chilled.
Nutrition Facts : Calories 277.7, Fat 19.5, SaturatedFat 3.1, Cholesterol 2.2, Sodium 489.9, Carbohydrate 23.9, Fiber 6.7, Sugar 9.2, Protein 5.6
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