Ratatouille Moosewood Cookbook Recipes

MOOSEWOOD RATATOUILLE

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.

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.

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 (MOOSEWOOD COOKBOOK)

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.

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.

SHEET-PAN RATATOUILLE WITH GOAT CHEESE AND OLIVES

Steps:

• Heat oven to 425 degrees, and arrange two racks in the top and bottom thirds.
• On one rimmed 13-by-17-inch sheet pan, toss together onion slices, zucchini, 1/4 cup oil, 3 thyme springs, 2 rosemary sprigs, 3 garlic cloves and 1/2 teaspoon salt.
• On a second rimmed baking sheet, toss together eggplant, red peppers, 1/4 cup oil, 3 thyme sprigs, 2 rosemary sprig, 3 garlic cloves and 3/4 teaspoon salt.
• Place one tray on the top rack, and a second on the bottom rack of the oven. Roast both for 40 minutes, stirring vegetables two or three times.
• Add tomatoes to the baking sheet with eggplant and peppers, then continue to roast until the tomatoes burst and the zucchini turn deeply golden brown, another 20 to 25 minutes. The vegetables will become very caramelized, and that's a good thing, particularly with the zucchini and onions.
• Transfer zucchini and onions to the baking sheet with eggplant, mix well, and spread in an even layer (it will just fit). Drizzle vegetables with another 1 tablespoon oil, then sprinkle goat cheese and olives over the top. Roast until goat cheese is soft and warmed through, 5 to 10 minutes.
• Transfer vegetables to a serving platter, drizzle with a little more oil and squeeze juice from the one of the lemon wedges over the top. Garnish with basil leaves. Serve hot or warm, with more lemon wedges on the side.