THE ULTIMATE RATATOUILLE
Steps:
- Line a large platter with paper towels. Heat 1/3 cup olive oil in a medium saucepan over medium heat. Add the eggplant, season generously with salt and pepper, and let that cook down for 10 to 12 minutes, until the eggplant is soft and wilted. Remove the eggplant from the pan and onto a platter to drain. Next stop, zucchini: cook it the same way in 1/4 cup oil, then add it to the platter with the eggplant.
- Add another 1/4 cup olive oil to the pan, then the anchovies, onions, garlic and herbs. Cook for 5 to 7 minutes, until the onions get nice and caramelized. Add the tomatoes and cook that down for 10 to 12 minutes, until pulpy. Return the eggplant and zucchini to the pan, crack open the chile, and add that too. Season with salt and pepper and let the ratatouille cook slowly for about 20 minutes, until the mixture is soft, mushy and juicy; you want all the flavors to come together. Stir in the vinegar and let cool to room temperature.
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
RATATOUILLE BAKE
This recipe was given to me by my aunt, who lives in Atlanta, Georgia. It tastes wonderful with your garden vegetables.
Provided by Surpriseitswendy
Categories Side Dish Vegetables Squash Zucchini
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray.
- Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.
- Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the ravioli. Sprinkle with the cheese.
- Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.
Nutrition Facts : Calories 187.7 calories, Carbohydrate 22 g, Cholesterol 24 mg, Fat 7.6 g, Fiber 4.1 g, Protein 9.7 g, SaturatedFat 3.2 g, Sodium 449.1 mg, Sugar 5.2 g
RATATOUILLE
This terrific dish is loaded with succulent Mediterranean vegetables.
Provided by LYNETTE MARIE
Categories Side Dish Vegetables Tomatoes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
- Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
- Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
- Bake in preheated oven for 45 minutes.
Nutrition Facts : Calories 251.4 calories, Carbohydrate 24.3 g, Cholesterol 17.6 mg, Fat 13.5 g, Fiber 7.4 g, Protein 12.7 g, SaturatedFat 4.6 g, Sodium 327.4 mg, Sugar 13.1 g
BAKED FISH WITH RATATOUILLE
Make and share this Baked Fish with Ratatouille recipe from Food.com.
Provided by ratherbeswimmin
Categories Orange Roughy
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, heat oil over medium-high heat.
- Add the chopped garlic to the pot and saute for 30 seconds.
- Add in the next 5 ingredients; stir to combine.
- Cover the pot and cook vegetables about 10 minutes or until they begin to get soft, stirring occasionally.
- Add in the tomatoes and vinegar; stir to mix.
- Lower heat to medium; cover and cook for about 25 minutes or until vegetables are very tender.
- Season with salt and pepper to taste.
- Meanwhile, sprinkle fish fillets with salt and pepper.
- Place fillets in a lightly oiled 13x9 inch glass baking dish.
- Spoon vegetable mixture over fish.
- Bake, uncovered, at 375 degrees for about 20 minutes or until fish is just opaque in the center.
Nutrition Facts : Calories 336.7, Fat 13.5, SaturatedFat 1.7, Cholesterol 138.6, Sodium 179.5, Carbohydrate 13.1, Fiber 5.1, Sugar 6.9, Protein 40.7
RATATOUILLE BAKED FISH
Make and share this Ratatouille Baked Fish recipe from Food.com.
Provided by Diana Adcock
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- In a large bowl combine the prepared vegetables and toss with the basil, oregano and oil.
- Pour into a 3 quart baking dish and cook for 40 minutes stirring once.
- Push veggies to the side and lay fish filets in center.
- Cover with foil and bake until fish is opaque in center, around 20 minutes.
- Uncover fish and sprinkle with cheese.
- Recover and bake for 5 minutes.
- Remove, salt and pepper to taste.
BAKED FISH WITH RATATOUILLE
Steps:
- Heat oil in heavy large pot over medium-high heat. Add garlic; stir 30 seconds. Add eggplant, zucchini, bell pepper, onion and oregano. Cover and cook until vegetables begin to soften, stirring occasionally, about 10 minutes. Mix in tomatoes and vinegar. Reduce heat to medium. Cover; cook until vegetables are very tender, about 25 minutes longer. Season with salt and pepper.
- Meanwhile, preheat oven to 375°F. Lightly oil 13 x 9 x 2-inch glass baking dish. Sprinkle fish with salt and pepper; arrange in prepared dish.
- Spoon ratatouille over fish. Bake uncovered until fish is just opaque in center, about 20 minutes.
BAKED RATATOUILLE
This baked ratatouille recipe is heavenly when made with homegrown vegetables. It's so good, I sometimes make the casserole all for myself, then eat it for lunch a few days in a row.-Catherine Lee, Chandler, Arizona
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. Stir in the tomatoes, tomato paste, oil, garlic, salt and Italian seasoning., Spread half into a greased 13-in. x 9-in. baking dish. Layer with half of the eggplant, zucchini, green pepper and cheese. Repeat layers. Bake, uncovered, at 375° for 50-55 minutes or until hot and bubbly.
Nutrition Facts : Calories 250 calories, Fat 17g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 607mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 5g fiber), Protein 11g protein.
FISH WITH RATATOUILLE
Provided by Marian Burros
Categories dinner, one pot, main course
Time 20m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Wash and dry fish. Squeeze lime juice over it.
- Combine ratatouille with chili, cinnamon, sherry and black pepper.
- Place fish in shallow baking dish in single layer. Top with ratatouille, making sure to cover it completely. Freeze or refrigerate.
- To serve, defrost if frozen, cover and bake at 400 degrees for 10 to 15 minutes.
- Sprinkle with coriander or parsley. Serve with boiled tiny new potatoes.
BAKED TROUT WITH RATATOUILLE
Make and share this Baked Trout With Ratatouille recipe from Food.com.
Provided by MigJ9063
Categories Trout
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees.
- Saute onions and garlic in oil till onion is translucent.
- Add veggies and spices.
- Cook over medium heat, stirring occasionally for 10 min; set aside.
- Place trout on large sheet of aluminum foil.
- Spoon veggies over and around fish. Wrap tightly.
- Place on baking sheet and bake till fish flakes; about 45 minute.
Nutrition Facts : Calories 554.8, Fat 29.4, SaturatedFat 4.7, Cholesterol 131.5, Sodium 726, Carbohydrate 21.9, Fiber 8.3, Sugar 10.7, Protein 52.8
BAKED RATATOUILLE
Make and share this Baked Ratatouille recipe from Food.com.
Provided by SusieQusie
Categories European
Time 1h20m
Yield 3 cups
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Heat oil in a heavy, large Dutch oven over medium heat. Add garlic; stir 1 minute.
- Add eggplant, green bell peppers, tomatoes, onion, zucchini and basil. Saute for 5 minutes.
- Cover and simmer until all vegetables are tender, stirring occasionally, about 25 minutes.
- Uncover pot and simmer until juice thickens, stirring occasionally, about 10 minutes.
- Mix in vinegar; season to taste with salt and pepper.
- Spread in 9-inch pie dish.
- Sprinkle with cheese, if desired.
- Bake until heated through, about 20 minutes.
Nutrition Facts : Calories 242.9, Fat 14.5, SaturatedFat 2.1, Sodium 25.4, Carbohydrate 28.1, Fiber 11.1, Sugar 12.9, Protein 5.7
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