Thursday, July 29, 2010

ratatouille "recipe"

the amounts of veggies are very rough estimates. just use however much you want! add more if you want to feed more =)

olive oil
1 large onion, diced
3 cloves of garlic, smashed
4 bell peppers (any color) chopped up in to 1/2" pieces
5 medium zucchini chopped up in 1/2 " pieces
3 yellow crookneck squash chopped up in 1/2" pieces
1 container mushrooms, sliced
4 small eggplants chopped in to 1/2" pieces
10 or more large tomatoes (depending on how tomatoey you want it)
salt and pepper to taste

coat a hot pan with olive oil and add the garlic and onion, sautee until onions turn golden brown in color. Transfer to a large soup pot and keep the heat of the large pot on low. cook each of the vegetables separately in the pan with olive oil and after each is done, transfer it to the large pot. cook the vegetables in the order listed in the ingredients. the eggplants and mushrooms are more spongy and will soak up all of the oil, therefore they should cook in the pan last. If vegetables become too dry when cooking, add more olive oil, or add some white wine. meanwhile, in another pot boil the tomatoes. once the skins crack, turn off heat, strain and run cold water over them. peel the skins off and discard. after all of the other vegetables have been cooked and are in the large pot, add the tomatoes and mash them up, mixing all of the veggies together. add salt and pepper to taste and simmer the pot until you reach your desired consistency.

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