Ratatouille Crêpes Recipes

LAYERED RATATOUILLE

Steps:

• Toss sliced zucchini and eggplant with 1 tsp salt. Place in a colander over a bowl and let sweat while you prepare the sauce.
• Heat oil in a large, non-stick skillet or Dutch oven. Add peppers, onions and garlic and sauté over medium heat for 10 minutes, until the onions begin to caramelize. Add tomatoes and white pepper. Cover and simmer for 10 minutes. Uncover and simmer for 5-7 minutes until the juice reduces out. Transfer the sauce to a large bowl.
• Pat the zucchini and eggplant dry. Sauté each in batches in your skillet or Dutch oven, with ½ tsp of oil, adding oil as needed to keep the veggies from sticking. Sauté until the slices are golden (2-3 min per side). Once golden, remove from the skillet and place on a paper towel.
• When all the veggies have been cooked, spread ¼ of the sauce over the bottom of your Dutch oven or a medium soup pot. Sprinkle 1 Tbsp of parsley over the sauce. Layer 1/3 of the zucchini and 1/3 of the eggplant over the parsley and sauce. Repeat with the sauce, parsley, zucchini and eggplant, ending with the last ¼ of sauce.
• Place the pot over low heat and simmer, covered for 35 minutes.
• Remove the cover and summer for an additional 40 minutes, until most of the juices have evaporated.

RATATOUILLE CRêPES

Steps:

• Cut the eggplant into 1-inch cubes and the zucchini into 1/4-inch-thick slices. Toss with 2 teaspoons salt and place in a large colander. Set a plate on top and place the colander inside a large bowl or in the sink. Set aside at room temperature and drain for 30 minutes. Transfer to a clean kitchen towel and gently squeeze out as much moisture as possible.
• Heat the oven to 450°F. Add the eggplant, zucchini, tomatoes, bell pepper, and onion in a shallow roasting pan large enough to fit all of the vegetables in one flat layer. Cut a 1/4-inch slice off the root of the head of garlic and place the garlic in the center of a large square of foil. Drizzle with 1 tablespoon of the oil and season with salt and pepper. Bring up the corners of the foil and crimp to seal tightly. Drizzle the remaining 2 tablespoons olive oil over the vegetables and add the thyme; season with salt and pepper and place in the oven with the wrapped garlic on the oven rack next to the roasting pan. Roast, stirring often, until the onions are browned around the edges and the peppers are crinkly, about 45 minutes.
• Transfer the roasted vegetables to a large bowl and cool. Unwrap the garlic and cool. Finely chop the vegetables; stir in the basil. Pull the garlic apart and squeeze the pulp from the individual cloves onto the vegetables; stir well. Crumble in the goat cheese. Season to taste with salt and pepper.
• Spoon about 1/2 cup of ratatouille into each crepe. Serve at room temperate or place on a baking sheet and crisp in a 350°F oven for 30 minutes.

RATATOUILLE RECIPE BY TASTY

Steps:

• Preheat the oven for 375˚F (190˚C).
• Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
• Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
• Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
• Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
• Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
• Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
• Enjoy!

RATATOUILLE CREPES

Steps:

• Using a large skillet saute the zucchini, eggplant& onion in the oil (butter) Add garlic, tomatoes, green pepper,Salt pepper, basil& thyme.
• Cook covered for 10-15 minutes.
• Warm the crepes.
• Divide the mixture between the crepes, fold& serve immediately.

THE BEST RATATOUILLE

Steps:

• Heat 1/4 cup olive oil in a medium saucepan over medium heat until shimmering, about 1 minute. Add the bell peppers, onion and 1 teaspoon salt and cook, stirring often, until the onions are translucent and the bell peppers have softened slightly, about 10 minutes. Add the eggplant, the remaining 2 tablespoons olive oil and 1 teaspoon salt. Cook, stirring often, until the eggplant is very soft, about 8 minutes. Add the zucchini and continue to cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, tomato paste and red pepper flakes, if using. Cook, stirring often, until the zucchini has softened, about 5 minutes.
• Stir in the tomatoes, bring to a simmer and then reduce the heat to low and cover the pot. Simmer, stirring occasionally, until the ratatouille has reached a thick stew-like consistency, about 10 minutes. Stir in the parsley and basil with salt and pepper to taste. Spoon into a bowl and sprinkle with more fresh parsley and basil before serving.

RATATOUILLE

Steps:

• Coat a large wide pan with olive oil. Add the onions, season with salt and crushed red pepper and bring the pan to a medium heat. Cook the onions until they are soft and very aromatic but have no color, 7 to 8 minutes. Add the garlic and cook for 2 to 3 minutes.
• Add the tomatoes, 1/2 cup water, thyme bundle and season with salt. Cook the tomatoes until they become very pulpy and have broken apart, 15 to 20 minutes.
• Add the peppers and cook for 5 minutes. Add the eggplant, summer squash and zucchini, season with salt and cook until the squash is soft, 15 to 20 minutes.
• Stir in the basil and taste to make sure the seasoning is correct. Serve warm or at room temperature.

RATATOUILLE

Steps:

• Cut 2 large aubergines in half lengthways. Place them on the board, cut side down, slice in half lengthways again and then across into 1.5cm chunks. Cut the ends off 4 small courgettes, then across into 1.5cm slices.
• Peel 2 red or yellow peppers from stalk to bottom. Hold upright, cut around the stalk, then cut into 3 pieces. Cut away any membrane, then chop into bite-size chunks.
• Score a small cross on the base of each of 4 large ripe tomatoes, then put them into a heatproof bowl. Pour boiling water over, leave for 20 secs, then remove. Pour the water away, replace the tomatoes and cover with cold water. Leave to cool, then peel the skin away.
• Quarter the tomatoes, scrape away the seeds with a spoon, then roughly chop the flesh.
• Set a sauté pan over medium heat and when hot, pour in 2 tbsp olive oil. Brown the aubergines for 5 mins on each side until the pieces are soft. Set them aside.
• Fry the courgettes in another tbsp oil for 5 mins, until golden on both sides. Repeat with the peppers. Don't overcook the vegetables at this stage.
• Tear up the leaves from the bunch of basil and set aside. Cook 1 thinly sliced medium onion in the pan for 5 minutes. Add 3 crushed garlic cloves and fry for a further minute. Stir in 1 tbsp red wine vinegar and 1 tsp sugar, then tip in the tomatoes and half the basil.
• Return the vegetables to the pan with some salt and pepper and cook for 5 mins. Serve with basil.

RATATOUILLE

Steps:

• Trim off the ends of the eggplant and zucchini. Do not peel. Cut each into cubes measuring about one inch or slightly larger. There should be about nine cups of eggplant cubes and six of zucchini.
• Peel the onions and cut into one-half-inch cubes. There should be about one and one-half cups.
• Core, seed and devein the green peppers, and cut them into one-inch pieces. There should be about two and one-half cups.
• Heat the oil in a large heavy casserole and add the eggplant and zucchini. Sprinkle with salt and pepper. Cook, stirring often, over high heat until the vegetables start to brown, about five minutes.
• Add the onions, green peppers and garlic. Cook, stirring, over high heat, about two minutes. Add the tomatoes and tomato paste, and stir to blend. Add the bay leaf, thyme and capers. Add salt and pepper. Bring to the boil and cover closely. Reduce the heat and let simmer 30 minutes. Stir in the parsley and remove from the heat.