A Day In The Life


Ratatouille
August 1, 2007, 9:42 pm
Filed under: Food

200px-ratatouilleposter2.jpg 

I returned this afternoon from another music workshop, this time in Hot Springs.  My friend and fellow music teacher, Susan, and I were looking forward to seeing Hairspray last night after all our meetings were concluded.  Unfortunately, the movie was sold out so we made a quick decision to see Ratatouille instead.  We loved it!  Just a cute story about a little rat who has finer culinary tastes than the rest of his garbage loving clan.  For those of you who can’t quite stomach the thought of a rat in the kitchen, let me assure you that Remy always washed his little rat hands before cooking. 

I’m not a gourmet cook by any means, but I have actually made a ratatouille.    I love vegetables and basically, that is what ratatouille is….a vegetable stew.  I served it with grilled Italian sausages and a crusty loaf of bread.  Delish! 

Ratatouille

2 cups olive oil
4 small eggplants, about 4 pounds in all, cut into 1 1/2-inch cubes
2 teaspoons salt
1 1/2 pounds white onions, peeled and coarsely chopped
7 medium-size zucchini, washed, trimmed, quartered length-wise and cut into 2-inch strips
2 medium-size sweet red peppers, stemmed, seeded, cut into 1/2-inch strips
2 medium-size green bell peppers, stemmed, seeded, cut into 1/2-inch strips
2 tablespoons minced garlic
3 cans ( 16 ounces each) Italian peeled plum tomatoes, drained
1 can (6 ounces) tomato paste
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
2 tablespoons dried basil
2 tablespoons dried oregano
freshly ground pepper, to taste

1. Preheat oven to 400 degrees F.
2. Line a large roasting pan with foil and pour in 1 cup of the olive oil. Add the eggplant, sprinkle it with the salt, and toss well. Cover pan tightly with foil and bake for 35-minutes, until eggplant is done but not mushy. Uncover and set aside.
3. In a large skillet or in 2 smaller skillets, heat remaining oil. Saute’ onions, zucchini, red and green peppers and garlic over medium heat until wilted and lightly colored, about 20 minutes. Add tomatoes, tomato paste, parsley, dill, basil, oregano and black pepper. Simmer for 10 minutes, stirring occasionally.
4. Add eggplant mixture and simmer for another 10 minutes. Taste and correct seasoning. Serve hot or at room temperature.
12 portions

This recipe is from The Silver Palate Cookbook. 
                                                                                                                           

Advertisements

5 Comments so far
Leave a comment

Mmm, that recipe looks delicious!

My DH took my boys to see the movie. They all enjoyed it.

Comment by momto3cubs

yum… I like to put it on baked or fried polenta

I may try your recipe

Comment by Pamela

Sounds like a good recipe 🙂 Glad you enjoyed the movie!

Comment by Tonya

I can’t wait to see both of those movies. The recipe looks delish.

Comment by Betty

I can’t wait for this movie to come on DVD! 🙂

Comment by Debbie




Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s



%d bloggers like this: