Ratatouille--version #2

 
                          Ratatouille--Version #2
 
 Recipe By     : Gourmet June (1991)
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Eggplant                         Zucchini
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    onion -- sliced thin
    2                    garlic cloves -- minced
    5      Tablespoons   olive oil
      3/4  Pound         eggplant-peeled -- 1/2-inch pieces
    1      Small         zucchini -- cut in thin slices
    1                    red bell pepper -- chopped
      3/4  Pound         small ripe tomatoes -- chopped coarse
      1/4  Teaspoon      dried oregano -- crumbled
      1/4  Teaspoon      dried thyme -- crumbled
      1/8  Teaspoon      ground coriander
      1/4  Teaspoon      fennel seeds
      3/4  Teaspoon      salt
      1/2  Cup           shredded fresh basil leaves
 
 3/4 lb eggplant - 3 cups.  In a large skillet cook the onion and the garlic in 
 2 tablespoons of the oil over moderately low heat, stirring occasionally, until
  the onion is softened.  Add the remaining 3 tablespoons oil and heat it over m
 oderately high heat
 until it is hot but not smoking. Add the eggplant and cook the mixture, stirrin
 g occasionally, for 8 minutes, or until the eggplant is softened. Stir in the z
 ucchini and the bell pepper and cook the mixture over the moderate heat, stirri
 ng occasionally, for 5 to 7 minutes, or until the vegetables are tender. Stir i
 n the oregano, the thyme, the coriander, the fennel seeds, the salt, and pepper
  to taste and cook the mixture, stirring, for 1 minute. Stir in the basil and c
 ombine the mixture well. The ratatouille may be made 1 day in advance, kept cov
 ered and chilled, and reheated before serving.  Serves 4. 
 
 Ratatouille -A popular dish from the French region of Provence that combines eg
 gplant, tomatoes, onions, bell peppers, zucchini, garlic and herbs — all
simmere
 d in olive oil. The vegetables can vary according to the cook. They can be cook
 ed together, or cooked separately and then combined and heated briefly together
 . Ratatouille can be served hot, cold or at room temperature, either as a side 
 dish or as an appetizer with bread or crackers.
 
 Formatted:  Sherilyn Palmer dojspalm@sprint.ca
 
                    - - - - - - - - - - - - - - - - - -