ETHNIC DAY--French--Ratatouille

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* Exported from MasterCook *

 

Rapid Ratatouille

 

Recipe By : Veggie Life, May, 1999

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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2 small yellow onions -- sliced

2 cloves garlic -- crushed or minced

2 tablespoons extra virgin olive oil

1 1/2 cups cubed red or green bell pepper -- or a combination

1 1/2 cups sliced mushrooms

1 medium zucchini -- cubed

1 small eggplant -- cubed

Salt and pepper to taste

 

1. In a large skillet with lid, saut‚ onions and garlic in oil over medium-high

heat until onions begin to soften, about 3 minutes. 2. Reduce heat to medium.

Add pepper, mushrooms, and zucchini. Saut‚ another 5 minutes, until mushrooms

and zucchini begin to release juices. Stir in eggplant, reduce heat to

medium-low, cover, and cook for 5 minutes, stirring occasionally. 4. Remove

lid and reduce heat to medium-low. Cook, uncovered, until vegetables are quite

soft, 15 to 20 minutes. (Stir occasionally; if vegetables begin to stick, add a

little water.)

 

This is a wonderful concoction from the south of France, where olive oil, baby

zucchini, eggplant, and garlic are used in abundance. Traditionally, this dish

is simmered over very low heat for a long time, hut this quicker method is great

for people on the go. I like to serve it over basmati rice, or mixed with

pasta, or to top a baked potato. Chopped basil or oregano give it a classic

Mediterranean touch. For a creamy version, stir in 2/3 cup sour cream just

before serving.

 

 

PER SERVING: 142 CAL (46% from fat), 3g, 7g FAT, lag CARB, 275mg. SOD, 0mg.

CHOL, 4.7g FIBER

 

MC-Busted by Karen C. Greenlee

 

 

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* Exported from MasterCook *

 

Ratatouille

 

Recipe By : The Best Slow Cooker Cookbook Ever, by Natalie Haughton

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes Vegetables

Best Slow Cooker Ever

 

Amount Measure Ingredient -- Preparation Method

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1 large eggplant -- peeled

and cut into 1-inch chunks

Salt

2 medium onions -- chopped

2 cups chopped fresh tomatoes

(about 3 medium)

1 large green bell pepper

cut into 1/4-inch squares

1 large red or yellow bell pepper

cut into 1/2-inch squares

3 medium zucchini -- sliced

3 tablespoons olive oil

3 tablespoons dried basil

2 garlic cloves

crushed through a press

1/2 teaspoon freshly ground pepper

6 ounces canned tomato paste

5 3/4 ounces canned pitted ripe olives

drained and coarsely chopped

3 tablespoons chopped fresh basil

 

Make a whole meal of this French vegetarian classic while its warm or offer

it chilled as a salad course. Serve with crusty bread and top with

crumbled feta cheese, if you like.

 

MAKES 6 TO 8 SERVINGS

 

1. Sprinkle the eggplant with salt; let stand in a colander 1/2 to 1 hour

to drain. Press out excess moisture. Rinse the eggplant with water and

pat dry with paper towels.

 

2. Place the eggplant in a 5- or 6-quart electric slow cooker. Add the

onions, tomatoes, bell peppers, zucchini, olive oil, basil, garlic, pepper,

and 1/2 teaspoon salt. Mix well.

 

3. Cover and cook on the high heat setting about 3 hours, until the

vegetables are tender but still hold their shape. Stir in the tomato

paste, olives, and fresh basil. Serve hot, at room temperature, or chilled.

 

Converted by MC_Buster.

 

 

 

 

 

 

 

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