Carina's Garden Ratatouille
- Ingredients:
- 14
- Serves:
-
1
ingredients
- 2 tablespoons olive oil
- 1 medium onion, coarsely chopped
- 2 small eggplants
- 1 large red bell pepper, de-seeded, cut in one-inch squares
- 1 large green bell pepper, de-seeded, cut in one-inch squares
- 1 green beans, ends snapped, cut in half and steamed for 3 minutes
- 1 (8 ounce) package mushrooms, sliced thickly or quartered
- 4 large tomatoes, skin removed, cut in cubes (see note)
- 2 cloves large garlic, thinly sliced
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1⁄2 - 1 teaspoon sea salt
- 1⁄2 teaspoon black pepper, ground
- bunch fresh basil leaf, torn in pieces (a handful)
directions
- Cut eggplants lengthwise in hal f, cut each half lengthwise in strips, then cut strips crosswise in one-inch cubes.
- To skin tomatoes, make a shallow X-shaped cut in each tomato, drop tomatoes in a pot of boiling water and let sit for 30 seconds, immediately remove with a slotted spoon and drop tomatoes in a bowl of ice water.
- Let sit for a few minutes.
- The skins should have started coming loose so you can peel them right off.
- In a wok or other large, deep frying pan, heat the olive oil over medium heat. Add the onion, lower heat, and saute onion a few minutes until translucent. Add eggplant, bell pepper and green beans and continue to saute for another five minutes.
- Add mushrooms, tomatoes and garlic and saute a further five minutes until the vegetables are tender but not mushy.
- The vegetables should have released their juices so that you have at least some broth.
- Towards the end stir in the dried herbs, salt and pepper and garnish with the torn basil leaves.
- Serve immediately.
- Suggestions Delicious served over creamy ma shed potatoes or polenta.
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