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ratatouille
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what are the main ingredients
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RATATOUILLE
2 1/2 lb tomatoes (4 large)
8 large garlic cloves, thinly sliced
1 cup chopped fresh flat-leaf parsley
20 fresh basil leaves, torn in half
1 cup plus 2 tablespoons extra-virgin olive oil
2 lb eggplant, cut into 1-inch cubes
2 1/4 teaspoons salt
2 large onions (1 1/2 lb total), quartered lengthwise and thinly sliced crosswise
3 assorted bell peppers (green, red, and/or yellow; 1 1/2 lb total), cut into 1-inch pieces
4 medium zucchini (2 lb), quartered lengthwise and cut crosswise into 3/4-inch-thick pieces
1/2 teaspoon black pepper
Garnish: Parmigiano-Reggiano shavings and fresh basil
Peel and coarsely chop tomatoes and transfer to a 5-quart heavy pot with garlic, parsley, basil, and 1/3 cup oil. Simmer, partially covered, stirring occasionally, until tomatoes break down and sauce is slightly thickened, about 30 minutes. Toss eggplant with 1/2 teaspoon salt in a large colander and let stand in sink 30 minutes.
Cook onions in 3 tablespoons oil with 1/4 teaspoon salt in a 12-inch heavy skillet over moderate heat, stir occasionally, until softened, 10 to 12 minutes. Transfer onions with a slotted spoon to a large bowl, add 3 tablespoons oil to skillet and cook bell peppers with 1/4 teaspoon salt over moderate heat, stir occasionally, until softened, about 10 minutes. Transfer peppers with slotted spoon to bowl with onions. Add 3 tablespoons oil to skillet and cook zucchini with 1/4 teaspoon salt over moderate heat, stir occasionally, until just tender, 6 to 8 minutes. Transfer zucchini with slotted spoon to bowl with other vegetables.
While zucchini are cooking, pat eggplant dry with paper towels. Add remaining oil (about 1/4 cup) to skillet and cook eggplant over moderate heat, stirring occasionally, until softened, 10 to12 minutes. Add vegetables, remaining teaspoon salt, and black pepper to tomato sauce and simmer, covered, stirring
2 1/2 lb tomatoes (4 large)
8 large garlic cloves, thinly sliced
1 cup chopped fresh flat-leaf parsley
20 fresh basil leaves, torn in half
1 cup plus 2 tablespoons extra-virgin olive oil
2 lb eggplant, cut into 1-inch cubes
2 1/4 teaspoons salt
2 large onions (1 1/2 lb total), quartered lengthwise and thinly sliced crosswise
3 assorted bell peppers (green, red, and/or yellow; 1 1/2 lb total), cut into 1-inch pieces
4 medium zucchini (2 lb), quartered lengthwise and cut crosswise into 3/4-inch-thick pieces
1/2 teaspoon black pepper
Garnish: Parmigiano-Reggiano shavings and fresh basil
Peel and coarsely chop tomatoes and transfer to a 5-quart heavy pot with garlic, parsley, basil, and 1/3 cup oil. Simmer, partially covered, stirring occasionally, until tomatoes break down and sauce is slightly thickened, about 30 minutes. Toss eggplant with 1/2 teaspoon salt in a large colander and let stand in sink 30 minutes.
Cook onions in 3 tablespoons oil with 1/4 teaspoon salt in a 12-inch heavy skillet over moderate heat, stir occasionally, until softened, 10 to 12 minutes. Transfer onions with a slotted spoon to a large bowl, add 3 tablespoons oil to skillet and cook bell peppers with 1/4 teaspoon salt over moderate heat, stir occasionally, until softened, about 10 minutes. Transfer peppers with slotted spoon to bowl with onions. Add 3 tablespoons oil to skillet and cook zucchini with 1/4 teaspoon salt over moderate heat, stir occasionally, until just tender, 6 to 8 minutes. Transfer zucchini with slotted spoon to bowl with other vegetables.
While zucchini are cooking, pat eggplant dry with paper towels. Add remaining oil (about 1/4 cup) to skillet and cook eggplant over moderate heat, stirring occasionally, until softened, 10 to12 minutes. Add vegetables, remaining teaspoon salt, and black pepper to tomato sauce and simmer, covered, stirring
it cut off this part of my post:
Add vegetables, remaining teaspoon salt, and black pepper to tomato sauce and simmer, covered, stirring occasionally, until vegetables are very tender, about 1 hour. Cool, uncovered, and serve warm or at room temperature.
Cooks' note:
� Stew can be made 2 days ahead and chilled, covered. Bring to room temperature or reheat before serving.
Gourmet, July 2003
http://www.epicurious.com/recipes/recipe_views /views/108350
Add vegetables, remaining teaspoon salt, and black pepper to tomato sauce and simmer, covered, stirring occasionally, until vegetables are very tender, about 1 hour. Cool, uncovered, and serve warm or at room temperature.
Cooks' note:
� Stew can be made 2 days ahead and chilled, covered. Bring to room temperature or reheat before serving.
Gourmet, July 2003
http://www.epicurious.com/recipes/recipe_views /views/108350
Here's a version I do, none too sophisticated, but quick, and goes so well with oily fish like mackerel.
2 large onions, finely chopped and fried with garlic, 3-4 large courgettes sliced. A handful of chopped chillis, a tube of tomato puree and a 1 or 2 tins of chopped tomatoes. Liberal amounts of basil and oregano and a lot of black pepper.
2 large onions, finely chopped and fried with garlic, 3-4 large courgettes sliced. A handful of chopped chillis, a tube of tomato puree and a 1 or 2 tins of chopped tomatoes. Liberal amounts of basil and oregano and a lot of black pepper.
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