Ultimate Vegetarian - Paul's Ratatouille Nicoise

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* Exported from MasterCook *

 

Paul's Ratatouille Nicoise

 

Recipe By :Ultimate Vegetarian Cookbook - Paul Gayler

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 tablespoons extra-virgin olive oil

1 onion -- finely chopped

4 garlic cloves -- crushed

1/2 tablespoon tomato paste

1 1/2 pounds ripe tomatoes -- peeled, seeded, and quartered

1/2 teaspoon superfine sugar

1 bouquet garni, made up of celery, leek,

rosemary, thyme, 1/2 bay leaf, oregano and

basil

vegetable oil

1 large eggplant -- cut into 1/4-inch dice

2 red peppers -- halved, seeded, and cut into 3/4-inch

dice

1 green pepper -- halved, seeded, and cut into 3/4-inch

dice

3/4 pound zucchini -- cut into 3/4-inch slices

12 fresh basil leaves -- chopped

salt and freshly ground pepper

 

Heat 2 tablespoons of the olive oil in a heavy-bottomed pan, add the onion and

half the garlic, and sweat over medium heat for 5 minutes, until soft. Stir in

the tomato paste, reduce the heat, and cook for 2 -3 minutes. Stir in the

tomatoes and sugar and add the bouquet garni. Cook over low heat for 10 - 15

minutes, stirring, until thickened.

 

In a large skillet, heat 4 tablespoons of the vegetable oil. Cook the eggplant

over medium heat for 5 - 10 minutes, stirring occasionally until golden. Add

more oil if needed. Drain.

 

Heat a little more vegetable oil in the same pan and add the peppers. Cook over

low heat for 8 - 10 minutes, stirring, until tender, then drain. Finally, add a

little more oil to the pan and cook the zucchini for about 2 minutes on either

side until tender and golden. Drain in the colander.

 

Add the vegetables to the tomato mixture. Season lightly and transfer to a

large, ovenproof dish. Cover and bake in a 375F oven for 10 - 15 minutes.

 

Heat the remaining oolive oil in a small pan with the remaining garlic and the

basil and cook for a few seconds until the basil is wilted. Remove the

ratatouille from the oven. Discard the bouquet garni, then stir in the garlic

and basil oil. Adjust the seasoning and serve hot.

 

 

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Per serving: 234 Calories (kcal); 15g Total Fat; (51% calories from fat); 5g

Protein; 26g Carbohydrate; 0mg Cholesterol; 39mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 2 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0