Ratatouille From Moosewood Cookbook Recipes

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.

Steps:

• Combine marinade ingredients in a large bowl.
• Cut the tofu into 1/2 inch cubes and add it along with the salad veggies into the marinade. Stir gently.
• Cover and let marinade at room temperature for at least two hours. You can prepare this a few days in advance, in which case just keep it in the fridge.
• Serve cold or at room temperature, sprinkled with all or some of the toppings.

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.