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What is ratatouille? In French Provençal cuisine, ratatouille is a rustic stew made from eggplant, zucchini, tomato, bell pepper, onion, garlic, herbs, and olive oil.
The vegetables that make up traditional Provençal ratatouille—eggplant, zucchini, tomatoes, and bell peppers—all go particularly well with basil. ... Add the eggplant, zucchini, garlic, salt ...
In 2 separate colanders, toss the zucchini and eggplant with 1 tablespoon of salt each and let drain for 15 minutes. Shake out the excess liquid and pat the slices dry.
Modern ratatouille uses tomatoes as a foundation for sautéed garlic, onion, zucchini (courgette), aubergine (eggplant), bell pepper, marjoram, fennel and basil. Instead of basil, bay leaf and thyme, or a mix of green herbs like herbes de Provence can be used. The modern version does not appear in print until c. 1930. [5]
1 small eggplant trimmed, cut lengthwise in half, then crosswise into 1/4-inch-thick slices; 1 zucchini, trimmed, cut lengthwise in half, then crosswise into 1/4-inch-thick slices; 1 cup cremini mushrooms, quartered; 6 plum tomatoes, coarsely chopped; 2 tbsp chopped fresh parsley, divided; 2 tsp chopped fresh rosemary; 2 tsp chopped fresh thyme
The name is a play on the Turkish dish "İmam bayıldı", which is a stuffed eggplant. [1] [2]The original ratatouille recipe has the vegetables fried before baking. Since at least 1976, some French chefs have prepared the ratatouille vegetables in thin slices instead of the traditional rough-cut.
Here’s what you’ll need to replicate Sedgwick’s spicy ratatouille: 3 medium or large zucchini. 3 medium or large squash. 2 medium eggplants. 1 red bell pepper. 1 green bell pepper. 1 ...
Baked ratatouille of summer vegetables based on sliced potatoes and zucchini in olive oil. Usually includes eggplant, tomatoes, onions, and herbs and seasonings. Fasolakia (φασολάκια) Fresh green beans stewed in tomato sauce. Sometimes includes potatoes, carrots, or zucchini. Gigandes plaki (γίγαντες πλακί)