Guest guest Posted February 15, 2002 Report Share Posted February 15, 2002 Ratatouille Start a day ahead-should marinate overnight. 1 or 2 eggplant , cut into large chunks/cubed Cover with sea salt in colander for 1/2 hour, rinse and drain Set aside Then saute in the following order garlic-fresh sliced garlic cloves- app 4 to taste. (Saute first to give the skillet some flavor.) Roma Tomatoes-7-10, cut into large chunks/cubed Place in skillet, lightly brown in olive oil 1-2 red or yellow bell peppers 2 bunches of scallions or 1 large onion 1 medium zucchini and/or 1 yellow squash (I use one of each) Marinade- Vinaigrette OR Newman’s Own or your own favorite version of oil and vinegar salad dressing - you will want at least 2 cups capers - app 2-4 tbsp to taste pimentoes-app 1/3 small jar Optional: app 1/2 cup of fresh pine nuts or to taste, sprinkle on top before serving one or two jars of Artichoke hearts-I always use. Cut up first Anything else that sounds good, like celery, etc. Heat Olive Oil in a large skillet. Saute everything, making sure that all are coated with Olive Oil. Mix all ingredients in a bowl. Pour Vinaigrette (you can also add a bit of the caper juice and/or artichoke hearts juice) Place all ingredients into a baking pan/dish. Cook for app 45 minutes at 325 degrees. Remove, let cool, and placed in a covered dish overnight. Service with Rice, couscous or pasta. Is wonderful hot or cold. Serve with grated or shredded Romano or Parmesan Cheese. Language is an expression of thought. Everytime you speak, your mind is on Parade Mark 12: 30,31 _______________ Send and receive Hotmail on your mobile device: http://mobile.msn.com Quote Link to comment Share on other sites More sharing options...
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