Ratatouille Of Zucchini Tomatoes Eggplant And Peppers Food

RATATOUILLE OF ZUCCHINI, TOMATOES, EGGPLANT, AND PEPPERS

Steps:

• Preheat the oven to 325 degrees.
• Heat the olive oil in a large skillet. Add the onions, the garlic, and the salt, and cook over medium-high heat until the onions are just translucent, 5 to 7 minutes. Remove three-quarters of the onions to a bowl. Add the zucchini to the pan with the remaining quarter of the onions, season with a little salt and freshly ground pepper to taste, and cook for a few minutes, until the zucchini begin to brown. Transfer the zucchini-and-onion mixture to an 8-inch square or circular baking pan.
• Sauté the red and green peppers separately just until they begin to brown, with a third of the remaining onions, then the eggplant with another third of the onions, and then the tomatoes with the remaining onions. Transfer each vegetable to its own baking pan.
• Cover the four pans with aluminum foil, and bake in the preheated oven for 1 hour. Uncover the pans, sprinkle each with a teaspoon of the sugar and a bit of hot pepper, and stir. Cook for an additional hour, uncovered. If there is any liquid in the pans after the second hour, drain the vegetables and reserve that liquid. Gently toss the vegetables together.
• Place the reserved liquid in a small saucepan, bring to a boil, and reduce until it is thick and can coat the back of a wooden spoon. Stir this reduction into the ratatouille. Taste, and adjust the seasoning if necessary. Serve at room temperature.

EGGPLANT-ZUCCHINI RATATOUILLE

Steps:

• Saute onion, green pepper and garlic in oil until vegetables are crisp-tender.
• Stir in eggplant and zucchini; cook 5 minutes.
• Add tomatoes, salt, pepper and oregano; stir well and cook just until thoroughly heated.
• Sprinkle with cheese and parsley.

ZUCCHINI RATATOUILLE

Steps:

• Dégorger les légumes -- sprinkle coarse salt on the diced zucchini in a sieve, and let sit in the sink for 30 mins to drain them of excess water.
• Heat olive oil over medium heat in a thick-bottomed, oven-proof, sauce pan (I use Le Creuset).
• Add garlic and onions and sauté 5 minutes, or until garlic is just starting to brown (don't let it burn!).
• Add zucchini; cover and cook until tender, stirring often, about 10 minutes.
• Add tomatoes and rosemary; cover and simmer on low heat, stirring occasionally, at least 30 minutes to allow the flavours to integrate.
• Uncover and simmer until excess water evaporates or add your favourite protein to the pan, cover, and bake it in the oven (see below).
• Serve as a stew, side dish or sauce with your favourite protein, or my new favourite -- a filling for omelette. In the future, I am also going to try serving it for brunch with baked eggs by making 4 shallow indentations in the sauce, cracking 1 egg into each indentation, and baking at 400°F until eggs are softly set, about 10 minutes. I'd also like to try baking some chicken breast in it.