|
|
La Belle Cuisine - More Vegetable Recipes
Fine Cuisine with Art Infusion "To cook is to create. And to create well...is an act of integrity, and faith."
Easy Ratatouille
"Cuisine is only about making foods taste the way they are supposed
to taste." |
|
Recipe of the Day Categories:
|
Easy Ratatouille Food & Wine Wine Recommendation: Look for a clean, crisp white to contrast with the sharp eggplant and sweet onions. Inexpensive, citrusy dry examples from the Côtes de Gascogne such as the 1999 Domaine de Pouy or the 1999 Domaine du Tariquet Sauvignon are excellent choices. Servings: 4 3 tablespoons
extra-virgin olive oil Make Ahead:
The ratatouille can be refrigerated for 3 days. Heat the olive
oil in a large, deep skillet. Add the onion and cook over moderate heat
until softened, about 5 minutes. Add the garlic and cook for 1 minute.
Reduce the heat to moderately low and add the tomatoes, eggplant, zucchini,
bell pepper and bay leaf. Season with salt and pepper, cover and cook,
stirring occasionally, until the vegetables are very tender, about 1 hour.
Discard the bay leaf and serve warm or at room temperature. Featured
Archive Recipes: Index - Vegetable Recipe Archives Recipe Archives Index |
![[Flag Campaign icon]](http://a1032.g.akamai.net/f/1032/81/30m/www.gamesville.lycos.com/art_gv/ribbon_small.gif){kind=small}
