Ratatouille With Fresh Basil Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 small: Eggplant, (about 1 lb.) cut
-coarsely chopped,
-into 3/4" cubes,
4: Garlic cloves, chopped
8 tbsp: Olive oil,
1 tbsp: Fresh thyme, chopped OR
2 large: Red bell peppers, chopped
1 tsp: dried,
1 large: Onion, coarsely chopped
1: Bay leaf,
12 ounce: Zucchini, cut into 3/4"
2 tsp: Rd wine vinegar, optional
-thick rounds,
1/3 cup: Fresh basil, chopped
1 lbs: Tomatoes, pelled, seeded,
Directions:
Place eggplant in a colander and sprinkle with salt; let stand 30
minutes. Pat dry with paper towels.
Heat 4 Tbsp olive oil in a large non-stick skillet over med-high
heat. Add eggplant and saute until brown and cooked through, about 6
minutes. Transfer to a large bowl. Heat another Tbsp of oil in the
same skillet, add the red peppers and saute until light brown, about
5 minutes; add to egg plant. Add another Tbsp to skillet, saute onion
until translucent, about 4 minutes; add to eggplant. Add another Tbsp
oil and saute zucchini about 3 minutes; add to other vegetables.
Heat another Tbsp of oil in same skillet, add tomatoes, garlic,
thyme, bay leaf, and saute about 3 minutes. Return all vegetables to
skillet, reduce heat to medium, cover and cook until vegetables are
very tender, stirring occasionally, about 20 minutes. Season to taste
with salt & pepper. Mix in red wine vinegar if desired; discard the
bay leaf. Mix basil leaves into ratatouille and serve.
This can be served hot or cold; and makes an excellant appetizer
served with crackers.
From: Bon Appetit, May, 1995, The Mediterranean, A Delicious Voyage
of Discovery Typed by: Bob 8-{)
Submitted By ROBERT WHITE On 05-03-95
Source from luhu.jp
minutes. Pat dry with paper towels.
Heat 4 Tbsp olive oil in a large non-stick skillet over med-high
heat. Add eggplant and saute until brown and cooked through, about 6
minutes. Transfer to a large bowl. Heat another Tbsp of oil in the
same skillet, add the red peppers and saute until light brown, about
5 minutes; add to egg plant. Add another Tbsp to skillet, saute onion
until translucent, about 4 minutes; add to eggplant. Add another Tbsp
oil and saute zucchini about 3 minutes; add to other vegetables.
Heat another Tbsp of oil in same skillet, add tomatoes, garlic,
thyme, bay leaf, and saute about 3 minutes. Return all vegetables to
skillet, reduce heat to medium, cover and cook until vegetables are
very tender, stirring occasionally, about 20 minutes. Season to taste
with salt & pepper. Mix in red wine vinegar if desired; discard the
bay leaf. Mix basil leaves into ratatouille and serve.
This can be served hot or cold; and makes an excellant appetizer
served with crackers.
From: Bon Appetit, May, 1995, The Mediterranean, A Delicious Voyage
of Discovery Typed by: Bob 8-{)
Submitted By ROBERT WHITE On 05-03-95
Source from luhu.jp