Ratatouille

Ingrediente: 500 g vinete, 500 g dovlecei, 500 g ardei gras (rosu, verde, galben), 3 linguri ulei. Pentru sos: 3 linguri ulei, 4 cepe tocate, 1 kg rosii oparite si curatate de pielita, 4 catei de usturoi (zdrobiti), sare, piper, o foaie de dafin, nucsoara, patrunjel verde tocat. Mod de preparare: Se taie vinetele si dovleceii (cu coaja) cuburi mai mari, iar ardeii - fasii. Se calesc toate - pe rand - intr-o tigaie, dupa care se pun intr-o cratita si se amesteca. Sosul: Se pune la-ncins uleiul si se rumeneste ceapa. Se adauga rosiile taiate, nucsoara, usturoiul, foaia de dafin, sarea si piperul. Se lasa sa dea intr-un clocot, apoi se introduc vinetele, dovleceii si ardeii, se presara deasupra patrunjelul tocat si se serveste imediat.

Ratatouille

1/4 cup olive oil 2 onions, slivered 3 bell peppers, cut into one inch squares(try different colors) 2 eggplants, cut into 1/2 inch cubes 2 zucchini, cut into 1/2 inch cubes 4 cloves garlic, minced or crushed 2 pounds tomatoes, chopped 1 tablespoon minced fresh thyme salt and pepper 1/4 cup chopped fresh basil

Heat olive oil in a heavy soup pot on medium heat. Sliver onions and add to oil. While the onions cook, chop the bell peppers and add them to the pot, stirring well. Chop the eggplants and add to the pot, stirring well to coat the eggplant with oil. At this point all the olive oil will have soaked into the eggplant, so you need to stir often to keep things from burning until they soften some. Chop the zucchini and stir it in once the eggplant has softened a bit. Chop the garlic and add to the vegetables, stirring well.

Chop the tomatoes and add them. Mince the thyme and add it along with salt and pepper to taste. Stir well and cook two minutes. Turn down heat and cover the pot. Simmer until everything is soft and well blended - about 40 minutes. Stir in basil and remove from heat. Makes 4 to 6 servings.

Ratatouille

Cook Time: 35 minutes Total Time: 35 minutes Ingredients:

2 tablespoons olive oil 2 cloves garlic, crushed and minced 1 large onion, quartered and thinly sliced 1 small eggplant, cubed 2 green bell peppers, coarsely chopped 4 large tomatoes, coarsely chopped, or 2 cans (14.5 ounces each) diced tomatoes 3 to 4 small zucchini, cut into 1/4-inch slices 1 teaspoon dried leaf basil 1/2 teaspoon dried leaf oregano 1/4 teaspoon dried leaf thyme 2 tablespoons chopped fresh parsley

Preparation:
In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.

Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft. Serves 4.

Ratatouille Recipe
Learn to Prepare the Dish Made Famous by the New Pixar Movie
Jun 30, 2007 E. Casey Lunny Learn to make ratatouille, the dish featured in Disney's Pixar animation. The dish is a simple combination of vegetables in a stew that is easy for any level of cook.

Inspired by the new Disney Pixar film Ratatouille? Take this opportunity to create a simple dish (and maybe even get kids to eat some vegetables!)

What does the word "ratatouille" mean?

Ratatouille is a French dish. The name is comprised of two components:

"rata" is slang from the French Army meaning "chunky stew" touiller, "to stir"

Thus, the meaning of the word is a chunky stew that is stirred.

What is ratatouille?
Think of ratatouille as is more of a concept dish than a specific recipe. Similar to American "stew", it can take on a number of forms and is open to interpretation and experimentation. Let your tastes and preferences inspire you to create your own signature version of ratatouille! The basic components that define the ratatouille are:
Ads by Google

Tasty Vegetarian Recipes Delicious Vegetarian Recipes Join Today Claim your Free Report
www.myvegetarianrecipeguide.com

Food-Workshop We develop your product! Ideas, industrial recipes, implementation.

www.food-workshop.com

tomatoes (the main ingredient)

zucchini eggplant garlic onions herbs

These ingredients are traditionally sauteed in olive oil and can be served over rice or potatoes, preferably with a crusty French bread (and a glass of wine for the chef.)

Recipe for a simple ratatouille

Ingredients:

1 medium sized onion, chopped 3 cloves garlic, minced 1 medium or large eggplant, diced 1 can stewed tomatoes 2 medium zucchini diced into large chunks add herbs as desired (try basil) olive oil (enough to saut onion/garlic) salt and pepper to taste

Directions:

Saut the onion and garlic until tender Add eggplant and tomatoes, bring to simmer Simmer, covered for 15 minutes Add zucchini Simmer for 10-15 more minutes until vegetables are suitably soft Remove from heat Stir in the herbs, season to taste

Serve over:

Rice Egg noodles Pasta Boiled, cubed potatoes

Modifications to the basic recipe for ratatouille

Just with any recipe, ratatouille is open to interpretations. Great additions include diced chicken, sauteed firm tofu, seitan and more seasonal vegetables. The dish may be topped with grated cheese at the time of serving. The dish when prepared following the recipe included here, is a vegan dish, meaning that it contains no animal products. This could be a great dish to serve at a dinner party where a mixture of omnivores and vegans are present. This article contains more tips on hosting such a dinner party.

Ratatouille as prepared here is also relatively low-fat. The only fat comes from the olive oil. Omitting the olive oil creates a fat free dish. This dish is also fairly low-sodium. Since the dish features delicious, fresh vegetables, cutting own on salt can be easy. The only thing to watch out for is the canned tomatoes. Make sure that you are using tomatoes that do not have added sodium, or simply use fresh tomatoes. This dish is great year-round. During the summer months, when fresh vegetables are abundant, this can be a light, easy dinner. During the winter months, when heartier fare is desired, adding more protein and serving over potatoes can make a comforting dish. Read more at Suite101: Ratatouille Recipe: Learn to Prepare the Dish Made Famous by the New Pixar Movie http://dinnerrecipes.suite101.com/article.cfm/ratatouille_recipe#ixzz0tZvBZm70

By Philippe Broad PARIS, 3 July 2007If you are tired of ratatouille with over-cooked vegetables or swimming in a bath, here's an excellent recipe which provides a more modern crispy alternative of this tasty Provenal dish. Serves 4 Ingredients 4 Courgettes (or zucchini) 2 Aubergines (or egg plant) 4 ripened Tomatoes 3 small Green peppers 1 Medium Red pepper 1 Medium to large Onion or 4 to 5 small fresh onions 2 cloves Garlic Flat Parsley, chopped Basil, chopped Salt Pepper from the mill Olive oil for cooking Preparation 1. The order of cooking is important, so keep the vegetables separate when preparing them. Slice the onion and chop the garlic finely. Cut the peppers in two and remove the storks, seeds and white fleshy parts, then cut into 1/2 inch squares. Without peeling them, cube the Aubergines and courgettes to an equivalent size. Remove the stem and seeds from the tomatoes and cut the flesh into small pieces. Chop the parsley and basil, keeping a few small leaves as garnish. In a frying pan, saut the onion, garlic and peppers in olive oil over a brisk heat, stirring frequently. Season with salt and

pepper as you go along. When the peppers are 3/4 cooked (they should be nice and crunchy), remove from pan and keep warm. Saut the aubergines until they are cooked through and nice and golden. Set aside with the peppers. Saut the courgettes, adding the tomatoes and parsley as they start to golden, and cook for a further 2 to 3 minutes. Return the peppers and aubergines to the pan, mix all the vegetables thoroughly and add the basil. If required, deglaze the pan with a little water and then reduce. Transfer to a serving dish and garnish parsley and basil leaves. Note : Serve with a chilled Blanc de Cassis ou Ros de Provence.