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CITY Ratatouille Serves 6 1 cup extra virgin olive oil 1 medium eggplant, cut into 1/2-inch dice 1 large zucchini, cut into 1/2-inch dice 1 yellow crookneck squash, cut into 1/2-inch dice 1 large onion, cut into 1/2-inch dice 3 bell peppers (1 red, 1 yellow, and 1 green), cored, seeded, and cut into 1/2-inch dice 2 teaspoons minced garlic 1 cup kalamata olives, pitted and sliced 5 bay leaves 1 teaspoon chopped fresh thyme 1 teaspoon chopped fresh oregano 1 teaspoon salt 1/2 teaspoon freshly ground pepper 1 cup chicken stock or tomato juice 2 large tomatoes, seeded and diced Place a large, heavy skillet over high heat until very hot. Add oil and then eggplant and sauté until golden. Remove with a slotted spoon and reserve on paper towels. Then sauté zucchini and crookneck squash until golden and set aside to drain. Reduce heat to moderate. In same pan, cook onions until soft and translucent. Add bell peppers and garlic, and cook until peppers soften, about 2 minutes. Add olives, bay leaves, thyme, oregano, salt, and pepper. Cook an additional minute. Add chicken stock or tomato juice, tomatoes, and reserved eggplant, zucchini, and squash. Simmer, uncovered, about 5 minutes. Remove and discard bay leaves and serve hot or chilled. |
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