EGGPLANT STEW OR RATATOUILLE

3 tbsp. olive oil
2 onions, coarsely chopped
4 garlic cloves, crushed
1 eggplant, diced (do not peel)
3 zucchini, cut into 1/2 inch thick rounds
1 tsp. oregano
2 tomatoes, coarsely chopped
1 green pepper, chopped

 

1. In large stew pot, saute onions in olive oil until transparent. 2. Add garlic and saute, but do not brown. 3. Add eggplant to garlic and onion mixture; continue to cook at medium heat. 4. Add zucchini, green pepper, oregano, 1 teaspoon salt, 1 teaspoon pepper, and chopped tomato. 5. Mix all ingredients well. Cook, stirring occasionally to prevent sticking and to disperse ingredients evenly, until vegetables are tender.

Easy Ratatouille Recipe - Harvest Ratatouille

Easy Ratatouille Recipe - Harvest Ratatouille

By Brandy Summers

Ratatouille is a popular dish that includes summer vegetables like eggplant, bell peppers, onions and squash. It's a healthy Italian dish that will provide a light dinner or lunch that's perfect just for two.

To make this dish you'll need: olive or vegetable oil, 1 small red or green bell pepper - coarsely chopped, chopped onion, 1 garlic clove - minced, eggplant - diced, zucchini - diced, yellow summer squash - diced, 1 tomato - chopped, chopped fresh parsley, oregano, dill weed, pepper and grated parmesan cheese.

In a medium sized skillet, heat up 2 tablespoons of olive or vegetable oil over medium high heat. When oil gets hot, add in chopped bell pepper, 1/2 cup chopped onion and the minced garlic. Cook, stirring constantly, for 2 to 3 minutes or until vegetables are tender and crisp.

Stir in 1 1/2 cups of diced eggplant, 1 cup of diced zucchini and 1 cup of diced summer squash. Cook, stirring constantly, for 5 to 7 minutes till tender and crisp.

Stir in the chopped tomato, 1 tablespoon of fresh parsley, 1 teaspoon oregano, 1 teaspoon dill weed and 1/8 teaspoon of pepper. Cook until all ingredients are completely heated. Remove from heat and serve on two plates. Sprinkle with Parmesan cheese.

Makes 2 servings.

Bonus Recipe: Salad Bar Stir Fry

To make this dish you'll need: 4 cups hot cooked rice or noodles, sesame oil, 8 cups of assorted fresh vegetables - cut up (broccoli, cherry tomatoes, carrots, bell pepper, pea pods, onions and mushrooms, etc.), water, bottle of stir fry sauce, shelled sunflower seeds (optional).

Prepare rice or noodles according to package directions.

Meanwhile, in a large skillet, heat up 1 tablespoon of sesame oil on medium high heat until hot. Add in chopped vegetables that are firm like: broccoli, carrots, celery, onions, bell peppers and pea pods and cook, stirring constantly, 4 minutes.

Add in medium firm vegetables like: mushrooms, bean sprouts and zucchini and cook, stirring constantly, for 2 to 3 minutes.

Add in 3 tablespoons of water. Reduce heat to medium and then cover pan and cook another 2 to 3 minutes, stirring occasionally.

Add in 1/2 cup of stir fry sauce and your tender vegetables like: tomatoes and spinach. Cook and stir until all is thoroughly heated. Remove from heat and sprinkle with sunflower seeds. Serve over cooked rice or noodles.

Makes 4 servings.

Are you trying to eat healthy? Consider taking a Japanese style lunch jar packed with nutritious goodies to school or to work with you.

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Quick Ratatouille

3/4 c. Italian dressing
1 med. onion, chopped
1 eggplant, peeled, cut into 1-inch cubs
2 med. zucchini, cut 1/2 inch slices
3 med. green peppers, cut into strips
4 tomatoes, peeled, in wedges
1 (8 oz.) can tomato sauce
1/2 tsp. basil
Salt and pepper to taste

In large saucepan heat Italian dressing and cook onions until tender. Add remaining ingredients. Simmer covered, stirring occasionally 30 minutes or until vegetables are tender. Serve hot or cold.

Classic Ratatouille

1/4 c. olive oil
3 lg. cloves garlic
1 sm. (12 oz.) eggplant
1/2 tsp. salt
12 oz. fresh plum tomatoes (about 6)
1 tbsp. minced fresh basil or 1 tsp. dried

Heat olive oil in large non aluminum skillet with lid. Thinly slice onion and mince garlic. Saute in olive oil over medium-low heat for about 5 minutes until softened.

Meanwhile, slice zucchini about 1/4 inch thick. Cut unpeeled eggplant into 3/4 inch cubes. Seed green pepper and slice 1/4 inch thick. Add zucchini, eggplant and green pepper to skillet and cook, stirring, for about 2 minutes. Add salt and pepper and cover pan. Cook over low heat for 20 minutes.

Meanwhile, core tomatoes and cut each into 6 wedges. Add tomatoes to skillet, cover and cook 8 minutes. Add basil and simmer, uncovered for about 3 minutes until liquid is slightly reduced.

Chicken Ratatouille

1/4 c. corn oil
2 whole chicken breasts, boned and cut in 1 inch pieces
2 sm. zucchini squash, unpeeled and thinly sliced
1 sm. eggplant, peeled and cut in 1 inch cubes
1 lg. onion, thinly sliced
1 med. green pepper, seeded and cut in 1 inch pieces
1/2 lb. fresh mushrooms, sliced
1 (16 oz.) can tomato wedges
2 cloves garlic, minced
1 tsp. basil
1 tsp. parsley
1/2 tsp. black pepper

Heat oil in large fry pan. Add chicken and saute about 2 minutes on each side. Then add zucchini, eggplant, onion, green pepper and mushrooms. Cook, stirring occasionally about 15 minutes or until tender crisp. Add tomatoes, stirring carefully. Add garlic, basil, parsley and pepper. Simmer about 5 minutes or until fork can be inserted in chicken with ease. Serve chicken on large platter with mound of rice in center. Makes 4 servings.

Chicken Ratatouille

3 lbs. chicken parts
2 tsp. salt, divided
Fresh ground pepper
2 tbsp. cooking oil
1 onion, sliced
1 green pepper, sliced
2 cloves garlic, minced
4 lg. fresh tomatoes, peeled and cut into eighths
1 sm. eggplant, cut into 3x1 inch strips
2 sm. zucchini, cut into 3x1 inch strips
1/2 lb. fresh mushrooms, halved
1 bay leaf
1 tsp. oregano

Sprinkle both sides of chicken with 1 teaspoon salt and with pepper. Place chicken skin side up on a rack in a shallow pan. Bake at 450 degrees until browned (about 20 minutes). Remove chicken from rack and pour off any fat.

In a large skillet, heat oil and saute onion, green pepper and garlic for 2 to 3 minutes. Toss in tomatoes, eggplant, zucchini and mushrooms, bay leaf and oregano and remaining salt. Stir until mixture begins to boil. Reduce heat. Tuck in chicken pieces under the vegetables. Cover tightly and simmer slowly until chicken is fork tender (about 20 to 25 minutes). Remove chicken and vegetables to a serving dish and keep warm.

Ratatouille Recipe

1/4 c. water
2 garlic cloves, minced (2 tsp.)
1 tbsp. extra-virgin olive oil
1 med. onion, thinly sliced (2 c.)
2 green or red bell pepper, chopped (1 1/2 c.)
1 med. eggplant, cubed (6 c.)
2 zucchini, cut into rounds (4 c.)
4 lg. tomatoes, cut into wedges
1/4 c. parsley, finely chopped
1/4 tsp. pepper, freshly ground
1/2 tsp. salt
1/2 tsp. dried rosemary, crushed
1 tsp. dried basil, crushed
1 tsp. dried thyme, crushed
1 tsp. dried marjoram, crushed

Combine the water and garlic in large saucepan and cook slowly until water has evaporated. Add olive oil and continue cooking until garlic is soft, without browning it. Add the onions, peppers, eggplant and zucchini and cook for 5 minutes, stirring frequently. Add tomatoes and all the seasonings and mix well. Continue to cook over low heat, stirring frequently, for 1 hour.

If you prefer a real "French-style" ratatouille, continue cooking for another hour or 2, just as you would any other stew.

Serves 6.