ROMANIAN RATATOUILLE
Romanian ratatouille is originally a Lenten recipe, which is equally good served hot or cold with cold chicken or turkey, or warm cornbread.
Provided by English_Rose
Categories Lunch/Snacks
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 325°F
- Cut the eggplant into large dice, sprinkle lightly with salt and set aside for at least half an hour, then rinse and squeeze out excess moisture.
- Meanwhile, plunge the tomatoes into boiling water, then rapidly into cold. Skin and chop them.
- Roughly chop the fresh herbs, onion, garlic, white of leek, scallions and green pepper.
- Soften the chopped onion and garlic in half the oil in a heavy-bottomed pan. Add the eggplant, leeks, green pepper, dill and half the parsley, and cook for a few minutes, stirring constantly.
- Add the bay leaves, tomatoes, lemon zest, tomato paste and sugar and stir again. Pour over the remaining oil and transfer, if necessary, to an ovenproof casserole dish with a tight-fitting lid.
- Cook in the oven, tightly covered, for 11/2 hours or until perfectly tender. This magnificent vegetable mixture can be served hot, garnished with the remaining herbs, but it shows off its flavours best when cold.
- Try it with cold chicken or turkey, or warm cornbread.
Nutrition Facts : Calories 353.9, Fat 18.2, SaturatedFat 2.6, Sodium 72.3, Carbohydrate 47.6, Fiber 14.2, Sugar 22.4, Protein 7.2
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.
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
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