Ratatouille With Chilli Food

RATATOUILLE

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.

RATATOUILLE WITH CHILLI

Steps:

• Place eggplant into a colander.
• Sprinkle with salt.
• Let stand 30 minute.
• Pat eggplant dry with paper towels.
• Heat 4 tbsp olive oil in large nonstick pan over medium heat.
• Add eggplant and sauté until brown and cooked through.
• Remove eggplant to large bowl.
• Heat 1 tbsp olive oil in pan.
• Add chopped onion and sauté until light brown.
• Add zucchini and cook till brown.
• Return eggplant back to pan.
• Add tomatoes, garlic, chilli,thyme, bay leaf, and saute 3 minute.
• Cook until vegetbles are very tender (about 15 minutes).
• Season with salt and pepper.
• Mix in 2 tsps red wine vinegar.
• Discard bay leaf and serve.

SPICY RATATOUILLE

Steps:

• Chop up the vegetables into, (bite-sized or slightly larger), pieces. The onion will add a nicer texture if you chop it into rings rather than dicing it.
• Heat up a large frying pan and add your olive oil, the chopped onion and the chopped garlic. Cook until slightly browned, but not cooked through.
• Add the carrots to the frying pan.
• Leave to simmer, covered, for about 5 minutes. You can add about half a glass of water to keep the vegetables from sticking and to steam them a bit.
• Add the capsicums, mushrooms and zucchini to the pan, as well as the tin of diced tomatoes and chilli sauce.
• Cover and simmer for about 15-20 minutes, or until all your vegetables are cooked. The sauce should reduce slightly. You can add some fresh tomatoes for added flavour here. They will cook quickly in the pot and shouldn't take more than 2 or 3 minutes.
• Add salt and pepper to taste and serve as a side dish with some plain steamed chicken or beef, or just by itself.

BEST EVER RATATOUILLE

Steps:

• Saute in a large skillet or Dutch oven over high heat until the vegetables are golden and just tender, 10 to 12 minutes: 1/4 C olive oil, eggplant and zucchini.
• Remove the vegetables and reduce the heat to medium-high. In the same pan, cook until the onions are slightly softened: 2 T of olive oil and onions.
• Add and cook, stirring occasionally, until the vegetables are just tender but not browned, 8 to 12 minutes: red pepper and garlic.
• Season with salt and pepper to taste.
• Add: tomatoes, thyme and bay leaf.
• Reduce heat to low, cover, and cook 5 minutes.
• Add the eggplant and zucchini and cook until everything is tender, about 20 minutes more. Taste and adjust the seasonings. Stir in: basil.