Ratatouille a la Provencale
1 medium eggplant, peeled and sliced in 1/4-inch rounds
Sprinkle eggplant and zucchini with 1 teaspoon salt and weight down between paper toweling 1 hour. Cut eggplant in 1/4-inch strips; stir-fry about 1/4 at a time, 3 minutes in 2 tablespoons oil for each batch over moderately high heat.
3 medium zucchini, cut into 1/4-inch rounds
1 tablespoon salt
3/4 cup olive oil
2 medium yellow onions, peeled and sliced thin
2 medium sweet green peppers, cored, seeded and sliced thin
2 cloves garlic, peeled and crushed
4 medium tomatoes, peeled, juiced, seeded and coarsely chopped
1/8 teaspoon pepper
3 tablespoons minced parsley
Drain on paper toweling. Brown all zucchini in 2 tablespoons oil and drain. Stir-fry onions with peppers and garlic in remaining oil 10 minutes over moderate heat until golden. Lay tomatoes on top, add 1 1/2 teaspoons salt and the pepper, cover and simmer 8 minutes. Uncover and simmer 10 minutes longer.
In an ungreased shallow 2 1/2-quart flameproof casserole, build up alternate layers as follows: onion mixture (sprinkle with parsley), eggplant-zucchini (sprinkle with salt), onions. At this point, ratatouille can be cooled, covered and held in refrigerator up to 2 days. Bring to room temperature before proceeding.
Simmer, covered, over low heat 35 to 40 minutes, until vegetables are tender. Don't stir. Uncover and simmer 40 minutes longer, also without stirring, until almost all juices are gone. Serve hot. Makes four to six servings.
Congratulations on a very impressive array of recipes This one is absolutley delicious and goes really well with potato gratin.
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