VEGETABLES Ratatouille Ingredients 2 medium eggplants 2 zucchini by sujeettopiwala


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2 medium eggplants
2 zucchini
1 tablespoon cooking salt
1 large brown onion
3 garlic cloves
3 large ripe tomatoes
1 red capsicum
100 ml olive oil
1 bay leaf
salt and pepper

1. To prepare the vegetables—cut the eggplant and zucchini into 2-
cm dice. Place in a bowl and sprinkle with the salt, cover and set
aside for 30 minutes.

2. Peel and finely dice the onion and garlic and set aside.

3. remove the stem end of the tomato with a paring knife and score
the skin at the top with a cross (X). Place the tomatoes in a bowl
and cover with boiling water from the kettle. remove after 20
seconds and peel. slice in half, remove and discard any seeds. Dice
the tomatoes and set aside.

4. cut the capsicum in half and remove the stem, seeds and any
white ‘ribs’. Dice the capsicum to the same size as the tomatoes,
eggplant and zucchini.

5. Wash and drain the eggplant and zucchini and pat dry.

6. To cook—heat the olive oil in a large pot, add the onion and garlic
and cook for 3–5 minutes on low–medium heat without colouring.
add the remaining ingredients, cover with a lid and cook over low
heat for 1 hour. season with salt and pepper and serve.

                      HINTS AND TIPS:
* You will need—cutting board, cook’s knife, paring knife, liquid
measures, bowls, large, heavy-based pot with lid and wooden spoon.

* Ratatouille is an excellent accompaniment for grilled and roasted
meats. It also serves well as a main dish on its own.

* Leftover ratatouille can be used with pasta or for vegetarian
lasagne. As a pasta sauce, either keep chunky or blitz in a food

* Served cold it makes for an excellent salad either on its own or
mixed with some cooked and cooled pasta.

* Salting the eggplant and zucchini is optional. The idea is to draw
out excess moisture which would otherwise dilute the sauce as it
cooks. Excess moisture in the ratatouille can be cooked out;
continue to simmer the dish until it is thick.

* Fresh tomatoes can be substituted for a can of chopped tomatoes
(400 g).

* Serve cold ratatouille with grilled ciabatta, a squeeze of lemon
juice and a drizzle of extra virgin olive oil.

* Add fresh herbs at the end of cooking. Basil, parsley or oregano
can be stirred into the ratatouille with 2 minutes of cooking to go.

* Covered and refrigerated, this dish will keep for at least 5 days.

   Click Here To Download Ratatouille Recipes PDF
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