Recipe ratatouille?

Question

Recipe ratatouille?

Answer 1

Ratatouille

Ingredients:

    * 4 cloves garlic, whole but peeled

    * 2 eggplants, long skinny shaped would be best

    * 6-8 tomatoes, very thinly sliced

    * 2 zucchini, very thinly sliced

    * 4 tablespoons olive oil

    * 4 teaspoons herbs de Provence

    * salt to taste

    * red bell pepper sauce

for the red bell pepper sauce:

    * 1 jar red bell peppers with liquid

    * dash salt

    * dash of cayenne pepper

    * splash of Tabasco

    * 2-3 tbs. cinnamon syrup (as for flavored coffee)

    * white wine to thin

Directions:

   1. Slice the vegetables in very thin slices.

   2. Place 1 clove of garlic in the center on each individual serving dishes.

   3. Carefully arrange the slices of vegetables around the dish, alternating in flavor and covering the garlic, it will look as a slight mound.

   4. Drizzle 1 tablespoon of olive oil over each of the dishes, sprinkle with herbs de Provence and a dash of salt.

   5. Cover with foil, as you do not want the delicate thin slices to burn, and place in the oven to bake for 15-20 minutes. With such thin slices, it doesn’t take long. Check them to see if they are ready, uncover for the last 3-5 minutes for a golden crispy edge to some.

   6. Serve with a generous portion of red bell pepper sauce.

For the red bell pepper sauce:

   1. Puree all the ingredients.

   2. Warm in a sauce pan.

   3. Season to taste with more alt, Tabasco or cayenne.

   4. Serve gracefully over and around the ratatouille

   5. Alternatively, you can use fresh red bell peppers, I would suggest 3.

   6. De-seed and cut into small pieces. Saute them in a bit of oil. The follow the instructions above. You may need a bit more liquid, a bit more white wine would be good in that case.

Notes:

It would be easiest to do this with a mandolin slicer. I don’t have one, but on my grater there is a long slot slicer that works fine, and I did come across a nifty little tomato slicer, it looks like an egg slicer but for tomatoes. The eggplants, I cut by hand using a very sharp knife.

Others:

http://www.recipezaar.com/recipes.php?q=...

http://www.grouprecipes.com/15255/remys-...

http://www.foodnetwork.com/recipes/bobby...

http://recipesrecipesrecipes.wordpress.c...

Answer 2

INGREDIENTS

2 tablespoons extra virgin olive oil (EVOO), plus additional for drizzling

1 medium onion, chopped

3-4 cloves garlic, finely chopped or grated

2 jarred whole roasted red peppers, chopped

1 small can tomato paste (8 ounces)

Salt and freshly ground black pepper

2 small yellow squash, thinly sliced

2 small green squash, thinly sliced

2 small eggplants, thinly sliced

2-3 small Yukon Gold potatoes or a handful of baby Yukon Gold potatoes, thinly sliced

3-4 sprigs thyme, leaves removed

PREPARATION

Pre-heat the oven to 425ºF.

Place a large skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add the onion, garlic and roasted peppers to the pan and cook until the onions begin to get tender, 4-5 minutes.

Set up a food processor or blender and add the contents of the pan to the machine. Add in the tomato sauce and puree everything together (it should be about the consistency of thin tomato sauce). Season with salt and pepper and pour the mixture out into the bottom of a casserole dish or an ovensafe sauté pan.

Swirl your dish around so that the bottom is evenly coated with the sauce, then arrange your veggies on top in a spiral pattern, alternating each veggie type, until you've filled the pan (like Remy did in the movie!).

Sprinkle the thyme leaves over the top along with some salt, pepper and a drizzle of EVOO. Cut a piece of parchment paper into a round the size of the pan (if you're not feeling artsy-craftsy, you can also use a square sheet of parchment paper: Cut four slits in from the corners towards the center of the sheet – this will lay over the top of the dish just fine, too). Lay the paper over the top and place the whole pan into the oven. Bake until the veggies are tender, about 45 minutes.

Serve the Ratatouille with some crusty bread alongside.

Answer 3

I have a fabulous ratatouille recipe:

It's kinda feel as you go so please excuse the lack of amounts when it comes to ingredients, you van vary it depending on how many people you are making for.

Ingrediants:

Tomato

Baby Marrow

Onion

Garlic

Carrots

peas

Mushrooms

Bringal

any other veggie you like really

Steps:

heat up a saucepan and ad some butter, fry the garlic and onions till bronzed.. then add the mushrooms carrots and other ingrediants, tomato last. Fry up on moderate heat until cooked. Add seasoning to taste- I like herbs preferably fresh, like some basil and rosemary, but mixed herbs also good.

Turn off plate and let it steam for a while, then throw some aromat over it and serve.

Delicious!!

Answer 4

http://allrecipes.com/Recipe/Ratatouille...

Answer 5

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.