Satisfied Cravings: Favorite recipes from cookbooks I've reviewed.
Quick Ratatouille
(This is my adaptation of Willan's "At-a-Glance" version
of the recipe.)
Serves 4
Time in kitchen:12 minutes. Stewing: 8 - 10 minutes. Storage: up to two
days in the refrigerator.
| 1 onion |
| 1/4 cup olive oil |
| 1 medium eggplant (about 3/4 lb.) |
| salt and freshly ground pepper |
| 2 garlic cloves |
| 1 tablespoon ground coriander |
| 1 teaspoon dried Provencal herbs or dried thyme |
| 1 red bell pepper |
| 1 green bell pepper |
| 1 pound plum tomatoes |
| 2 small zucchini (about 3/4 pound) |
| small bunch of fresh basil |
| Peel and thinly slice onion. Heat half the oil in wok (oil should be hot), stir in onion, and let fry over medium heat. |
| Trim eggplant and cut in half lengthwise. Cut each half in 3 - 4 strips, then across into 3/8-inch slices. Stir into onion with remaining oil and plenty of salt and pepper. Let cook over medium heat. |
| Peel and chop garlic. Stir into eggplant with coriander and Provencal herbs or thyme. |
| Halve, core, and seed peppers. Cut them across into thin slices. Stir into vegetables. |
| Halve tomatoes, squeeze out seeds, then chop each half into 4 chunks. Stir into other vegetables. |
| Finally, trim zucchini, halve lengthwise, then slice them across. Stir into other vegetables and adjust seasoning. |
| Cover wok and let cook until all vegetables are tender but still hold their shape, 8-10 minutes. |
| Meanwhile, pull basil leaves from stems and coarsely shred. |
| When ratatouille is cooked, stir in basil. Serve hot, or leave at least 30 minutes to cool to room temperature. Adjust seasoning just before serving. |
| Note: You don't absolutely have to use a wok. I used a big old cast iron fryinging pan and did just fine. |
