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Full Online Book HomeLearning KitchenVegetables - Eggplant - Ratatouille By Mona M
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Vegetables - Eggplant -  Ratatouille By Mona M Post by :jaugard Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1311

Click below to download : Vegetables - Eggplant - Ratatouille By Mona M (Format : PDF)

Vegetables - Eggplant - Ratatouille By Mona M

1 pound eggplant, peeled and diced
1-3/4 pounds tomatoes, peeled and chopped
Bouquet garni of thyme and bay leaf
2 cloves garlic
3 tablespoons olive oil
1 pound onions, sliced
1/2 pound carrots, peeled and cut into thin sticks
1-3/4 pounds zucchini, diced
Salt and freshly ground pepper, to taste

Place eggplant in a bowl or on a wire rack and sprinkle generously with salt. Let rest for 30 minutes, then rinse and squeeze dry.

Place tomatoes in a saucepan with bouquet garni and garlic. Simmer uncovered for 30 minutes to make a thick sauce. Remove bouquet garni and garlic.

Heat oil in a large pot, add onions and carrots, and saute lightly. Add zucchini, then cover and simmer for 15 minutes, stirring occasionally. Add eggplant and tomato sauce. Season with salt and pepper, then cover again and simmer 1 hour, stirring occasionally.

Serves 8 - 10

Copyright 1992 The Junior League of Kansas City, Missouri, Inc. All rights reserved.
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Roasted Eggplant "Salad" Source: Cooking Light year: 1997 issue: August page: 109 1 medium eggplant, cut into 1-inch cubes (about 3/4 pound) 1 cup (1-inch) pieces green bell pepper 1 cup (1-inch) pieces red bell pepper 1 large Vidalia or other sweet onion, cut into 8 wedges 1 garlic clove, chopped 1 tablespoon olive oil 1/4 teaspoon salt 1/8 teaspoon black pepper 1 teaspoon ground cumin 2 tablespoons red wine vinegar 1/4 teaspoon ground red pepper 1 tablespoon finely chopped fresh parsley Serve this dish warm with pita bread. Preheat oven to 400 degrees. Combine first 5 ingredients in

Vegetables - Ratatouille Vegetables - Ratatouille

Vegetables - Ratatouille
1 medium onion -- chopped 1 Red pepper -- chopped 1 Green pepper -- chopped 1/4 cup olive oil 1/4 pound bacon -- diced 1 (28 oz.)can tomatoes -- diced with juice 1 medium eggplant -- peeled & diced 2 medium zucchini -- thinly sliced Salt and pepper Prepare the vegetables. Heat the olive oil in a large deep frying pan. Gently saute the onion, peppers and bacon until tender. Add tomatoes and other vegetables. Season. Cover the pan, lower the heat and allow the vegetables to cook until they are tender and have produced a thick pulp.