Southwestern Ratatouille

(1 vote)

2 tablespoons olive oil
1 small onion, minced
1 clove garlic, minced
1 small eggplant or half of a large eggplant, peeled and diced
1 large zucchini, peeled and sliced 1/4 inch thick
1 serrano chile, cored, seeded and minced
dark beer or ale
2 large tomatoes, cored and diced
1/2 teaspoon ground cumin
1/4 to 1/2 teaspoon chili powder
1/2 teaspoon sugar (optional)
1/4 cup chopped fresh cilantro
salt, freshly ground pepper
hot, cooked rice

Heat oil in a large nonstick skillet. Add onion, garlic, eggplant, zucchini and serrano chile and sauté over medium heat, stirring occasionally, until vegetables are tender, about 10 minutes. Pour in 1/4 cup beer and scrape up any vegetables that stick to the bottom of the skillet.

Add tomatoes, cumin and chili powder and simmer 15 minutes, stirring occasionally and adding another 1/4 cup beer if it starts to look dry. (Mixture should be soupy.) If beer is bitter, add sugar. Season to taste with salt and pepper, and stir in cilantro. Serve over hot rice.

Makes 2 to 4 servings.

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