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-> [French, Stews, Vegetables, Western European] -> [Kathy pitts' kinda ratatouille (i improvise a Recipe] |
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Kathy pitts' kinda ratatouille (i improvise a
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| Artist: |
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| Categories: |
French, Stews, Vegetables, Western European |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 1
| small | Eggplant, unpeeled, and | | | -cut into 1-inch chunks) | | 1
| large | Onion, sliced | | 1
| | Green bell pepper, sliced | | 1
| | Red bell pepper, sliced | | 1
| | Yellow bell pepper, sliced | | 3
| | Tomatoes, 1" chunks | | 2
| | Zucchini or other summer | | | -squash, cut in 1" chunks | | 3
| cl | Garlic, minced | | | Olive oil | | | Chopped fresh herbs | | | (basil, oregano, parsley) | | | Salt, pepper to taste |
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Procedures:
| 1 | Use a big deep fryin pan for this (your chicken fryer would be about right). | | 2 | It"s the kind of dish that tends to "grow" alarmingly as you toss things in. | | 3 | film the bottom of the pan with olive oil, and heat until hot but not smoking. | | 4 | Add the onion and garlic, and saute until wilted. | | 5 | Add the tomatoes and eggplant, and cook until they begin to release some of their juices. | | 6 | Now toss in everything else, cover the pan, and cook over low heat, stirring frequently, until the remaining vegetables are tender. | | 7 | Season to taste with herbs, salt, pepper, and remove from the heat. | | 8 | may be served hot, at room temperature (best, imho), or slightly chilled. | | 9 | i can make a meal of this with some good french or italian bread and butter, but it"s also a nice side dish with grilled poultry. | | 10 | kathy in bryan, tx |
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