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                               Ratatouille

Recipe By     : Elizabeth Powell
Serving Size  : 8    Preparation Time :1:30
Categories    : Ethnic                           Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        eggplant -- peeled & sliced
   1      pound         zucchini -- sliced
   1      large         sweet green peppers -- sliced
   1 1/2  cups          onion -- sliced
   3      cloves        garlic -- minced
     1/4  cup           olive oil
   4      large         red ripe tomatoes -- peel, seed, & slice
   1      teaspoon      basil
     1/4  cup           Parmesan cheese
   2      tablespoons   bread crumbs
   1      tablespoon    olive oil
                        salt
                        black pepper

     Combine eggplant slices, zucchini slices, and green pepper slices in a
large oven-safe bowl. Sprinkle with 1 tablespoon of salt and pour a quart of
boiling water over the vegetables. Let stand 10 minutes, drain and pat dry.
     In a large skillet, cook the onions and garlic cloves in olive oil until
softened. Spread onion mixture on the bottom of an oiled shallow 2 quart
baking dish. Arrange half the vegetable mixture on top of the onion mixture
and spread it with half the tomato slices. Sprinkle the tomatoes with 2
tablespoons Parmesan, 1/2 teaspoon basil, and salt and pepper to taste.
     Arrange the remaining vegetables and tomatoes in layers in the baking
dish and season them with 1/2 teaspoon basil and salt and pepper to taste.
Sprinkle with remaining Parmesan and bread crumbs and drizzle with olive oil.
Bake at 4000 for 45 minutes.

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