Ratatouille Recipe
Ratatouille is a delicious easy baked main course meal. I bet, once served at a party, you will get a lot of compliments for this Ratatouille dish.
Ingredients
2 cups (1/2 -inch) eggplant cubes (1 medium-sized eggplant, peeled)
3 garlic cloves crushed
1/3 cup olive oil
1 1/2 teaspoons salt
2 cups thinly sliced onion
1 cup green pepper strips
1 cup sweet red pepper strips
2 cups tomato slices (2 large tomatoes)
1/2 tsp. basil
Directions
Place 2 cups (Winch) eggplant cubes over bottom of a 2 1/2-qt. casserole.
Sprinkle 1 of the garlic cloves, crushed, 2 tablespoons of the olive oil and 1/2 teaspoon of the salt over eggplant.
Top with 2 cups thinly sliced onion.
Sprinkle onions with second clove garlic, crushed, 2 tablespoons olive oil and 1/2 teaspoon salt and top with a layer of 1 cup each green pepper strips and sweet red pepper strips.
Sprinkle with remaining 1 garlic clove, crushed, the remaining olive oil and 1/2 teaspoon salt.
Bake, covered, 45 minutes at 350°.
Remove cover.
Arrange 2 cups tomato slices over top.
Baste with a little of the cooking liquor and sprinkle with 1/2 teaspoon basil.
Continue baking, uncovered, 15 minutes more.
Serve hot or cold.
Note:
Ratatouille can be cooked, cohered, on top of stove over low heat for 45 minutes.
Add tomatoes.
Cook, covered, 5 minutes more.
Then uncover and cook 10 minutes longer to reduce cooking liquid.
Very unclassic, but 1 1/2 lbs. ground beef can be sauteed and layered into the casserole to make this a main dish.
Cook as directed above.
Sprinkle 1 of the garlic cloves, crushed, 2 tablespoons of the olive oil and 1/2 teaspoon of the salt over eggplant.
Top with 2 cups thinly sliced onion.
Sprinkle onions with second clove garlic, crushed, 2 tablespoons olive oil and 1/2 teaspoon salt and top with a layer of 1 cup each green pepper strips and sweet red pepper strips.
Sprinkle with remaining 1 garlic clove, crushed, the remaining olive oil and 1/2 teaspoon salt.
Bake, covered, 45 minutes at 350°.
Remove cover.
Arrange 2 cups tomato slices over top.
Baste with a little of the cooking liquor and sprinkle with 1/2 teaspoon basil.
Continue baking, uncovered, 15 minutes more.
Serve hot or cold.
Note:
Ratatouille can be cooked, cohered, on top of stove over low heat for 45 minutes.
Add tomatoes.
Cook, covered, 5 minutes more.
Then uncover and cook 10 minutes longer to reduce cooking liquid.
Very unclassic, but 1 1/2 lbs. ground beef can be sauteed and layered into the casserole to make this a main dish.
Cook as directed above.
