Cookbook:Ratatouille - Wikibooks, open books for an open world

05/06/12 9:33 PM

Cookbook:Ratatouille
Cookbook | Recipes | Provenale recipes | Vegan Cuisine Ratatouille is a traditional Provenale stewed vegetable dish that can be served as a meal on its own, accompanied by rice, potatoes or French bread, or as a side dish. It can be served hot or cold. Recipe serves 3-4. Increase quantities to serve more, and add different vegetables as desired for variation.

Ingredients
Olive oil 1 onion 1 clove garlic, or to taste 1 eggplant (aubergine) 1 green, red, yellow or a combination, bell pepper 2 zucchini (courgettes) (cucumber also works well) 6 medium tomatoes, ripe (juicy), peeled and seeded salt and pepper to taste Herbes de Provence to taste, (optional), or 1 small bunch basil, chiffond (optional)

Directions
1. Put a large casserole on the stove on medium heat. 2. When the casserole is hot, add enough olive oil to just cover the bottom. 3. Cut the zucchini and eggplant into ! inch slices. Then cut these into rectangles of about 3 by 1 inches. Add to the casserole.[1] 4. Saut the slices until light brown 5. Chop the onions and garlic. 6. Cut the green pepper into strips or dice, as preferred.[1] 7. Add the onions and peppers and cook slowly for about 10 minutes until tender but not brown. Stir in the garlic.[2] 8. Peel and seed the tomatoes. Dice them or cut them into quarters, add to the casserole. 9. Five minutes later, check to see if the tomatoes have made enough juice to almost cover the vegetables - if so, perfect. If not, add water as needed (not too much). 10. Add salt, pepper and Herbes de Provence to taste. In general, 1 tsp of salt, 1/2 tsp of pepper and 1 tbsp of the herbs will suffice. 11. Cover the casserole and let simmer on low heat until the vegetables are tender but still intact, 10 to 20 minutes, or to taste. 12. Remove the lid, raise the heat a little and cook uncovered for another 15 minutes, basting frequently until the liquids have mostly evaporated, leaving a small amount of juice and olive oil.[3]

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Cookbook:Ratatouille - Wikibooks, open books for an open world

05/06/12 9:33 PM

N.B. It is important that each of the vegetables retain its own shape and character. Most authorities agree that ratatouille should not be a mush. Avoid overcooking. Sauting the eggplant and courgettes initially helps retain their shape and improves their flavour, but is optional. Of course if you personally prefer a more homogeneous dish, it may be cooked for 45 minutes to 1 hour, but this is unusual.

Notes
1. ! a b When ratatouille is used as a filling for savoury crpes or to fill an omelette, the pieces are sometimes cut smaller. 2. ! While most recipes do not brown the onions, if you like them browned, brown them. Food traditions have always been subject to individual interpretation. 3. ! Unnecessary moisture can also be reduced by straining the liquid into a pan, reducing it over heat, then returning the reduced liquid to the casserole.

Ratouille Recipes
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