MOOSEWOOD RATATOUILLE
Make and share this Moosewood Ratatouille recipe from Food.com.
Provided by Diana Adcock
Categories One Dish Meal
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Heat olive oil in a deep pan.
- Add garlic, onion and bay leaf and saute over medium heat for about 5 minutes.
- Add eggplant, salt and herbs and stir.
- Cover and cook over medium heat, stirring occasionally, for 15-20 minutes until eggplant is soft.
- Add zucchini, bell peppers, black pepper, and tomatoes.
- Cover and simmer for about 10 more minutes, or until zucchini and bell peppers are tender.
- Top with grated parmesan cheese and/or optional ingredients.
Nutrition Facts : Calories 206, Fat 11.1, SaturatedFat 1.6, Sodium 893.5, Carbohydrate 26.1, Fiber 9.3, Sugar 13.1, Protein 5.1
RATATOUILLE (MOOSEWOOD COOKBOOK)
This Provençal Vegetable Stew is a delicious medley vegetables, tomatoes, and herbs. Served on a bed of rice, or with some fresh chewy bread for soaking up the yummy juices, you really can't go wrong with this stuff. Growing up, my mom made this often, calling it 'vegetable medley' (probably because the name ratatouille would scare us kids off). This recipe comes from the Moosewood Cookbook - the original one, written by Mollie Katzen, and probably my most favourite cookbook of all time. It's often considered Mediterranean, however it's roots are in France.
Provided by Katzen
Categories Stew
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Heat olive oil in a large, heavy, cooking pot. Crush the garlic into the oil. Add bay leaf and onion, salt lightly. Saute over medium heat until onion begins to turn transparent. Add eggplant, wine, and tomato juice. Add herbs. Stir to mix well, then cover and simmer 10-15 minutes over low heat. When eggplant is tender enough to be easily pricked by a fork, add zucchini and peppers. Cover and simmer 10 minutes. Add salt and pepper, tomatoes and tomato paste. Mix well. Continue to stew until all vegetables are tender. (How tender is tender? Do a taste test and decide what seems right to you.).
- Just before serving, mix in the fresh parsley.
- Serving Suggestions/Options: Serve on a bed of rice, or in a bowl, accompanied by some good french bread. Top with grated cheese and chopped black olives.
Nutrition Facts : Calories 222.4, Fat 14.3, SaturatedFat 2, Sodium 1322.2, Carbohydrate 21.7, Fiber 8.1, Sugar 11, Protein 4.3
RATATOUILLE FROM MOOSEWOOD COOKBOOK
Steps:
- * Heat oil in large heavy cooking pot * MEDIUM HEAT: Add to Oil: garlic, bay leaf, onion and a little salt, until onions transparent * Add to above: eggplant, wine, t. juice, spices and stir and cover. Simmer 10=15 minutes on LOW HEAT. * When eggplant is tender enought to be pricked by a fork, add: zucchini, and peppers. Cover and simmer 10 minutes at LOW HEAT * Add tomatoes, tomato paste,salt, black pepper and stew until tender. * At last minute, stir in parsley.
Nutrition Facts : Calories 68 calories, Fat 2.03956271045702 g, Carbohydrate 11.2536422908262 g, Cholesterol 0 mg, Fiber 4.17707301929254 g, Protein 2.21475749983624 g, SaturatedFat 0.307454583624112 g, ServingSize 1 1 Serving (201g), Sodium 82.9023333058358 mg, Sugar 7.07656927153366 g, TransFat 0.151116208384887 g
RATATOUILLE (FROM MOOSEWOOD COOKBOOK)
Steps:
- 1. Heat olive oil in a deep pan. Add garlic, onion and bay leaf and saute over medium heat for about 5 minutes. 2. Add eggplant, salt and herbs and stir. Cover and cook over medium heat, stirring occasionally, for 15-20 minutes until eggplant is soft. 3. Add zucchini, bell peppers, black pepper, and tomatoes. Cover and simmer for about 10 more minutes, or until zucchini and bell peppers are tender. Top with grated parmesan cheese and/or other goodies to serve.
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