Ratatouille Ingredients 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 Method: 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 processor. * 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 - Visit My New Sites - 1. Movies Download Site : www.myideaidea.blogspot.com 2. C++ Learn In Hindi : www.cpluslanguage.weebly.com 3. Get A Adsence Account : www.bigbuy.weebly.com 4. USB Modem Unlock : www.myideaidea.in 5. Computer Tips & Tricks : www.bloghelptips.blogspot.com 6. Software & Games : www.arenause.blogspot.com 7. Use Full Recipes : www.usefullrecipes.blogspot.com
"VEGETABLES Ratatouille Ingredients 2 medium eggplants 2 zucchini"