| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 110.1 | | SQUIRT::LPERRON | | Tue Apr 09 1985 10:27 | 37 |
| Ratatouille
Mediterranean vegetable stew
takes about 35-40 minutes to prepare and simmer
4 to 6 servings
1 medium onion (fist-size), chopped
2 small bell peppers, cut into strips or cubes
2 small or 1 medium zucchini, cubed
(or summer squash, or a combination)
1 small eggplant, cubed
4 cloves garlic, crushed
2 medium tomatoes, in chunks
1 bay leaf
1 tsp each, basil, marjoram
1 tsp oregano
dash of ground rosemary
3 Tbs burgundy (or dry red wine of your choice)
1/2 Cup tomatoe or V8 juice
2 Tbs tomatoe paste
2 tsp salt (approximately)
black pepper to taste
1/4 cup olive oil
freshly chopped parsley
Heat olive oil in large heavy cooking pot. Crush the garlic into the
oil. Add bay leaf and onion, salt lightly. Saute over medium heat until
onion begins to turn transparent. Add eggplant, wine and tomatoe juice.
Add herbs. Stir to mix well, then cover and simmer 10 to 15 minutes. over
low heat. When eggplant is tender enough to be easily pricked by a fork,
add zucchini and peppers. Cover and simmer 10 minutes. Add salt and
pepper, tomatoes and tomatoe paste. Mix well. Continue to stew until all
vegetables are tender.
Just before serving, mix in fresh parsley.
|
| 110.2 | Ratoulle recipe | HPSRAD::BERGSTROM | | Thu Sep 14 1989 17:24 | 7 |
| Now that fall is on the way, its back to the kitchen with hot meals
to be prepared. One vegee meal I have had but don't have recipe is
Ratoulle stew not sure of spelling. It is made with summer and winter
squash and other ingred. does anyone have the recipe?
Thanks Linda
|
| 110.3 | A little of everything | SUPER::MACKONIS | | Fri Sep 15 1989 13:23 | 4 |
| I have usually made it with zucchini, eggplant, tomatos, onions, S&P,
some garlic and then parsley, oregano and whatever else I feel like
throwing in. Sometimes is comes out best when I improvise!
|
| 110.4 | serve cold? | NCMAIL::RECUPAROR | | Tue Jul 23 1996 12:31 | 6 |
| I had an appetizer once that was call marinaded zucchini and eggplant
it was served cool. I'm wondering if this is it, the consistancy is
fairly thick. Can you serve ratatouille cold?
Rick
|
| 110.5 | | BIGQ::GARDNER | justme....jacqui | Tue Jul 23 1996 13:17 | 6 |
|
cold ratatouli is called gazpacheo (sp??? on both)
;*)
|
| 110.6 | Caponata? | TEKVAX::KOPEC | we're gonna need another Timmy! | Wed Jul 24 1996 12:52 | 3 |
| if it was somewhat thick, it might be a variation of caponata..
...tom
|
| 110.7 | Whats in it? | NCMAIL::RECUPAROR | | Wed Jul 24 1996 13:02 | 3 |
| It was thick. Do you have a recipe for caponata?
Rick
|
| 110.8 | | NEWVAX::LAURENT | Hal Laurent @ COP | Wed Jul 24 1996 17:56 | 14 |
| I have a great recipe for caponata but don't have time to type it in
right now. Remind me by mail tomorrow or the next day and I'll get it
for you.
-Hal Laurent
NEWVAX::LAURENT
<<< Note 110.7 by NCMAIL::RECUPAROR >>>
-< Whats in it? >-
It was thick. Do you have a recipe for caponata?
Rick
|
| 110.9 | Not gazpacho | NWD002::KASTENDICK | | Wed Jul 24 1996 20:51 | 7 |
| I beg to differ. Cold Ratatouille is *not* gazpacho - they don't
use the same ingredients at all.
Cold Ratatouille is delicious.
JK
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| 110.10 | | TEKVAX::KOPEC | we're gonna need another Timmy! | Wed Jul 31 1996 18:14 | 3 |
| see note 175.* for a few caponata recipes..
...tom
|