Why You Should Have Ratatouille in Your Fridge


It just makes your life so much nicer. I made a big batch for Shabbat, and we had it warm Friday night with some turkey stew and cold as a salat for an appetizer. I've been eating it with lunch yesterday and today and then tonight I sauteed fresh bass fillets in a pan with some olive oil, salt and pepper and then dumped some of the ratatouille after they browned a little, added some white wine and cooked them covered for about 12 minutes. YUM!
Your life will infintely improve with ratatouille in your fridge. Even frozen Tivol shnitzels will seem like gourmet food with a ratatouille treatment.

Here's how I made it:

1 onion, diced
4 cloves of garlic, crushed and minced
3 zuchinni, cut in half half moons
1 eggplant, cut in half half moons, salted and drained
2 red peppers sliced
basket of mushrooms, if desired
1 can of crushed tomatoes
s/p
2 tsp sugar
3 sprigs of fresh basil, leaves removed, chopped/chiffonade
3 sprigs of fresh oregano, leaves removed, chopped

Sautee onion in 1 tbs of olive oil, till transluscent. Add garlic, sautee another minute. Add vegetables, cook about 7-9 minutes covered until cooked down a bit. Add tomatoes, spices, herbs and sugar. Cook covered, about 30 minutes, until vegetables are cooked down and it looks like ratatouille.

בתאבון


6 comments:

Leora said...

I love ratatouille. I made some this past Shabbat with schug. I put in bits of ginger root, too.

ilanadavita said...

Ratatouille is nice if it's not too watery.

tesyaa said...

This is good stuff. I also just started a blog, and I've already posted 3 recipes. Is that cheating?

SuperRaizy said...

Sounds delicious. What a nice blog you've started here! I'm adding you to my blogroll.

Commenter Abbi said...

Thanks Super Raizy and Tesyaa

And Ilana, I agree with you, watery ratatouille is not so great, although i'm not so careful about salting the eggplant and zuchinni the way you're supposed to, so mine might come out more water than it should.

RR said...

Mmm, sounds yummy! I make it almost the same way, but I've never added peppers or mushrooms. I'll have to try that! I don't salt the eggplant, either- I'm way too lazy for that. :-) I've never heard of salting the zucchini, though.

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