Sunday, June 03, 2007

Hank's Favorite Ratatouille from the Moosewood Cookbook

Other Moosewood Restaurant Recipes
I got this recipe from Hank who got it from the Moosewood cookbook. This is my version. Don't get too hung up on amounts. You can make a little or a lot depending on how much squash or eggplant you have. Just adjust everything else up or down. This is a great vegetarian meal with brown rice. It's also good served with simple roasted meats or poultry.

2 tbl olive oil
1 small eggplant or six zucchini (or any combination of summer squash), diced
1 onion, chopped
4 cloves garlic, chopped
1 red, green, or yellow pepper, chopped (optional)
1 cup mushrooms, quartered or sliced (optional)
2 tsp dried oregano
1 tbl dried basil
1 tsp dried thyme
1/2 tsp dried rosemary
1 bay leaf
salt & pepper to taste
1/2 can tomato paste
1/4 cup red wine (optional)
1 can diced tomatoes
2 tbl balsamic vinegar or 1/4 cup pitted, Kalamata olives  or 2 tbl capers
1/4-1/2 cup chopped fresh parsley, oregano, basil

Saute onion, garlic, zucchini, mushrooms, and peppers in olive oil with a sprinkle of salt, oregano, and basil. Add the red wine, tomato paste & diced tomatoes. Add the remaining spices. Partially cover and simmer for 35-45 minutes, stirring occasionally. Uncover, turn up heat, and let cook until liquid is reduced. Remove from heat and stir in olives, capers, or vinegar.  Stir in fresh herbs, taste and add salt and pepper to taste.

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