Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
ADistillio, 02/02/09
RatatouilleIngredients (use vegan versions): 2 onions, sliced thinly
3 cloves garlic, minced
olive oil
1 medium eggplant
2 green peppers
2 red peppers
2 small/medium zucchini
2 cups mushrooms (10-12 regular white)
1 large can diced tomatoes
1 cup crushed tomatoes
1 1/2 teaspoons thyme
2 bay leaves
salt and pepper to taste
2 tablespoons parsley
Directions:All veggies should be cut into cubes, an inch or less. Before cubing the eggplant, I slice it into 1/2"-3/4" thick slices, sprinkle with salt, and place into a collander with a weight on top. I've been told it gets rid of the bitterness? After about 15 minutes, rinse the slices and lightly press dry with paper towels.
Empty can of diced tomatoes into medium sauce pan. Simmer on low/med heat to cook down. Stir every 5 minutes or so.
In large pot, add 2 tablespoon oil, thinly sliced onions and minced garlic. Cook on low heat, stirring frequently so they don't burn.
In a pan, add 2 tablespoon oil and cubed eggplant. Cook until browned and slightly tender. Transfer to the large pot with onions and stir.
Place the green and red pepper into the now empty pan for about 10 minutes, with lid on. Add more oil if needed, but these will cook in their own juice if you leave the lid on. When finished, transfer to the large pot and stir.
Add the cubed zucchini to the pan; add more oil. Cook until browned on each side. Transfer to the large stir.
Add mushrooms to the pan and cover. These won't need additional oil as mushrooms create their own juice to cook in. Cook for about 5 minutes, then transfer to large pot with the juice in the pan ad stir.
Add thyme, bay leaves, salt and pepper to the pot and stir. Raise heat to medium. Cover and cook for 15 minutes. I break the bay leaves in 2 or 3 pieces to release more flavor.
Add diced tomatoes to the large pot and stir. Add parsley and crushed tomatoes and stir. Cover and cook for another 20-30 minutes, or until eggplant is tender. Remove bay leaves, adjust seasonings to taste, and enjoy.
The vegetables listed is just what I happened to have in the house. You can use or exclude any veggies you like. When frying the veggies individually on the side, be sure to do the hardest ones first, so they have a longer cooking time, and so the softer veggies don't turn to mush.
Source of recipe: I had a fridge full of veggies, and an empty belly, and this is what I came up with.
Makes: 6-8 servings, Preparation time: 20 minutes, Cooking time: 1 1/2 hours
