Ratatouille
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Description: Sautéed vegetables with oregano, thyme, coriander, fennel seeds, and fresh basil.
RecipeSource: Ratatouille--Version #2 RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * 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
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