RATATOUILLE
Steps:
- In a large skillet cook the onion and the garlic in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until the onion is softened. Add the remaining 3 tablespoons oil and heat it over moderately high heat until it is hot but not smoking. Add the eggplant and cook the mixture, stirring occasionally, for 8 minutes, or until the eggplant is softened. Stir in the zucchini and the bell pepper and cook the mixture over the moderate heat, stirring occasionally, for 12 minutes. Stir in the tomatoes and cook the mixture, stirring occassionaly, for 5 to 7 minutes, or until the vegetables are tender. Stir in the oregano, the thyme, the coriander, the fennel seeds, the salt, and pepper to taste and cook the mixture, stirring, for 1 minute. Stir in the basil and combine the mixture well. The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving.
INDIAN STYLE RATATOUILLE
Mediterranean mixed vegetables given an Indian twist, spiced. I posted this to serve with Recipe #302800. I have to add that it is also very good with a curry. Simple and cheap to make, anyone can make this dish.
Provided by Brian Holley
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat the oil in a large pot and add the cumin and mustard seeds, fry for 2 minutes.
- Add the courgette, aubergine, pepper, onions ans garlic. Fry for 5 minutes.
- Add the turmeric, chili powder, ground coriander, cumin and salt, cook 5 minutes stir so that the mixture does not burn.
- Mix the tomato puree with the chopped tomatoes and the water, add to the pot.Cover with a lid and cook for 10 minutes till the sauce starts to thicken.
- Stir in the fresh coriander leaves and the garam masala, cook for 5 minutes.
- Serve with a meat curry or INDIAN STUFFED ROASTED CHICKEN, super.
Nutrition Facts : Calories 191.8, Fat 11.5, SaturatedFat 1.7, Sodium 728.9, Carbohydrate 22.3, Fiber 8.2, Sugar 9.8, Protein 4.5
INDIAN RATATOUILLE
Categories Garlic Tomato Vegetable Side Sauté Quick & Easy Mint Eggplant Zucchini Winter Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Heat oil in heavy large pot over medium-high heat. Add mustard seeds; cook until seeds darken and begin to pop, about 2 minutes. Add onion, chili and ginger; stir 1 minute. Add eggplant and zucchini slices; stir 5 minutes. Cover; cook 5 minutes. Mix in tomatoes and garlic. Reduce heat to medium. Cover; cook until vegetables are tender, stirring occasionally, about 25 minutes. Mix in mint and lemon juice. Season with salt and pepper.
INDIAN RATATOUILLE
This is an intriguing twist on a classic, Indian spices combined with Mediterrran flavors. A mini food processor works really well for chopping the garlic, chile, and ginger root. Serve on rice or orzo or accompanied by a crusty loaf of bread. Adapted from Moosewood Restaraunt New Classics cookbook. Enjoy!
Provided by Sharon123
Categories Stew
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a stew pot, saute the onions in the oil on medium heat until translucent, about 10 minutes.
- Stir in the garlic, chile, ginger, cumin, coriander, turmeric, cinnamon, cardamom, salt, and saffron and saute for a minute, stirring constantly.
- Add the orange juice and eggplant, toss to coat with the spices, cover, and simmer for 10 to 15 minutes, until the eggplant is barely tender.
- Add the squash, bell peppers, tomatoes, and basil.
- Cover and continue to simmer about 15 minutes, until all of the vegetables are tender.
- Add a little more orange juice or water if necessary to prevent sticking.
- Serve hot or at room temperature.
- If you like, add a dollop of plain yogurt to each serving and top with fresh basil and a few toasted almonds or pistachios.
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