Ratatouille
This takes a bit more time than perhaps you might expect for easy peasy meals, but it includes one of my favourite ingredients, the aubergine. I think boiled potatoes go well with this. I got this recipe from the intranet at work as I wanted to eat more aubergine. The get the real canteen-feel, serve in a plastic/polystyrene box and eat with a plastic knife and fork.Serves 2 - 3
Ingredients
- 1/2 pound zucchini, scrubbed, and sliced into 1/8-inch slices
- 1/2 pound eggplant, scrubbed, and sliced into thin (3/8-inch) slices, about 4-inches by 1-inch
- 3 T. olive oil
- 1/2 pound thinly sliced yellow onions
- 1 sliced green bell pepper
- 2 cloves mashed garlic
- 1 pound ripe tomatoes, peeled, seeded, and juiced
- 3 T. parsley
- salt and pepper
Instructions
- Preheat oven to 400°F.
- Spray two cookie sheets with olive oil or another vegetable oil spray. Put the zucchini and eggplant slices on the cookie sheets. Brush very lightly with olive oil, and bake until slightly brown on each side.
- In a skillet (frying pan), cook onions and peppers slowly in 2 T. olive oil for about 10 minutes.
- Stir in garlic, and season to taste.
- Slice tomato pulp into 3/8-inch strips. Place tomato slices over onions and peppers. Season with salt and pepper.
- Cover the skillet and cook over low heat for 5 minutes.
- Uncover, baste with the tomato juices, raise heat, and boil for several minutes, until most of the juice has evaporated.
- Put 1/3 of tomato mixture in the bottom of a casserole.
- Sprinkle with 1 T. parsley.
- Arrange 1/2 of the eggplant and zucchini on top, then half of the remaining tomatoes and parsley. Put the rest of the eggplant and zucchini, and finish with the remaining tomatoes and parsley.
- Cover and simmer for 10 minutes. Correct seasoning.
- Raise heat for 15 minutes, basting if dry. Serve cold, warm, or hot.