Since I had a big ol' eggplant sitting forlornly in the crisper just waiting to be used up, I decided to try my hand at making ratatouille. I think I should actually call this "ratatouille," as I'm pretty sure there's a particular technique you follow to make an authentic ratatouille, and my version is also missing zucchini, which would otherwise be a key ingredient. Regardless, this savory tomato-flavored melange of summer vegetables served as a hearty topping for fresh baguette slices, and made for a pretty easy meal for a weekday night.
Ratatouille Toasts (printer-friendly version)
makes 12 toasts (or alternately four hearty bowlfuls)
1/2 tablespoon olive oil
1 organic white onion, chopped
1 organic green pepper, chopped
1 organic eggplant, chopped
1 cup organic veggie broth
1 small can organic tomato paste
2 organic Roma tomatoes, chopped
1/2 cup organic cherry tomatoes, halved
fresh organic curly-leafed parsley
1 fresh baguette, sliced into small rounds
1. Add the olive oil to a large skillet and heat over medium-high heat.
2. Add the chopped onion and green pepper to the skillet. Cook until softened, about 5-10 minutes.
3. Add in the chopped eggplant.
4. Stir in the veggie broth.
5. Cover the skillet, reduce the heat to low, and simmer for 20 minutes.
6. Remove the cover and stir in the tomato paste. Add in the chopped and halved tomatoes.
7. Cook for an additional 10 minutes, stirring occasionally.
8. Top each bread round with a generous spoonful of ratatouille. Garnish with fresh parsley.
9. Alternately, spoon the ratatouille into a large bowl and serve with crusty bread for dipping.
makes 12 toasts (or alternately four hearty bowlfuls)
1/2 tablespoon olive oil
1 organic white onion, chopped
1 organic green pepper, chopped
1 organic eggplant, chopped
1 cup organic veggie broth
1 small can organic tomato paste
2 organic Roma tomatoes, chopped
1/2 cup organic cherry tomatoes, halved
fresh organic curly-leafed parsley
1 fresh baguette, sliced into small rounds
1. Add the olive oil to a large skillet and heat over medium-high heat.
2. Add the chopped onion and green pepper to the skillet. Cook until softened, about 5-10 minutes.
3. Add in the chopped eggplant.
4. Stir in the veggie broth.
5. Cover the skillet, reduce the heat to low, and simmer for 20 minutes.
6. Remove the cover and stir in the tomato paste. Add in the chopped and halved tomatoes.
7. Cook for an additional 10 minutes, stirring occasionally.
8. Top each bread round with a generous spoonful of ratatouille. Garnish with fresh parsley.
9. Alternately, spoon the ratatouille into a large bowl and serve with crusty bread for dipping.
No comments:
Post a Comment