Ratatouille

2014-09-27
  • Servings : 4
  • Prep Time : 30m
  • Cook Time : 1:20 h
  • Ready In : 1:50 h

I made ratatouille tonight. – Kalman

Ingredients

  • 1 bulb fennel, stalks discarded
  • 3 red bell peppers
  • 3 yellow bell peppers
  • 2 medium zucchini, quartered
  • 1 medium eggplant, quartered
  • 1 head garlic
  • 2 cups tomato sauce (I used a can of crushed tomatoes for this, use whatever you want)
  • some chopped fresh basil
  • some crushed rosemary, I don't know how much I used
  • chopped sweet marjoram
  • possibly some other spices? I forget what I threw in there, possibly some coriander.
  • salt, pepper, balsamic vinegar to taste

Method

Step 1

Preheat oven to 350°F.

Step 2

In large saucepan over moderately high heat, bring 2 quarts salted water to boil. Add fennel and boil until tender. They claimed 10 minutes, it was more like 20 for me.

Step 3

Meanwhile, rub zucchini and eggplant with olive oil and transfer to large baking sheet. Cut off top 1/2 inch from garlic head. Wrap in foil and transfer to baking sheet alongside vegetables.

Step 4

When fennel is tender, use tongs to transfer to sheet and rub with oil. Roast vegetables, turning occasionally, until tender and slightly browned, 30 to 40 minutes.

Step 5

While this is going on, dice peppers finely.

Step 6

Let all vegetables stand until cooled slightly, about 10 minutes. Core fennel. Finely dice fennel, zuchini, and eggplant.

Step 7

In large saucepan over moderately high heat, combine diced vegetables and tomato sauce. Squeeze garlic from skins into pan. Simmer mixture til it looks good (thickens, smells good, etc.).

Step 8

Stir in all the other stuff. Serve with a nice crusty bread.

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