Ratatouille (version XV)

1/2 cup olive oil
2 cloves garlic, finely minced
1 small onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
(use green pepper if yellow not available.)
1 small eggplant, about 1/4 pound
1 small zucchini
1 small yellow squash
1 tomato, tomato concasse (chopped fresh tomato)
1/2 cup tomato fondue (or tomato sauce)
1/2 cup basil leaves, minced
to taste coarse salt or kosher salt and freshly ground pepper

Heat 1/4 cup olive oil in a large sauté pan. Add garlic, onion, and peppers and sauté over moderate heat until ingredients are tender. Remove from pan and reserve.

Using only outer layers of vegetables, cut eggplant, zucchini and squash into a dice (discard seeds and pulp around seeds) Heat remaining olive oil and eggplant, zucchini, and squash to pan, Cook over moderate heat. The vegetables must cook quickly so that water from vegetables evaporate and they retain their bright colors. The vegetables are not steamed, they are seared. Add Tomato concasse Tomato fondue, basil and reserve onion-pepper garlic mixture to pan. Season and cook an additional 1 to 2 minutes stirring until all ingredients are thoroughly combined.



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