The World Vegetarian Cookbook/1999

Ratatouille
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 20 minutes, plus 30 minutes standing time 35 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
5 tbsps olive oil 2 Spanish or red onions, thinly sliced 2 green or red bell peppers, cored and coarsely chopped
4 zucchini, thickly sliced 2 eggplants, coarsely chopped 2 x 1 pound 12 ounce cans of peeled plum tomatoes
1 large clove garlic, minced 2-1/2 tsps chopped fresh basil salt and freshly ground black pepper
2/3 cup dry white wine



1 Heat the oil in a large saucepan, add the onion slices, and fry for 5 minutes until they are soft and just beginning to brown.
2 Stir in the bell peppers and zucchini, and cook gently for 5 minutes until they begin to soften. Remove all the vegetables from the pan and set them aside.
3 Put the chopped epplant into the saucepan with the vegetable juices. Cook gently until it begins to brown.
4 Add the cans of tomatoes, garlic, and basil to the saucepan along with the sauteed vegetables, mixing well to blend in evenly. Bring to a boil, then reduce the heat and simmer for 15 minutes, or until the liquid in the pan reduces and thickens.
5 Add the seasoning and wine to the pan and continue cooking for a further 15 minutes, before serving straight away, or chilling and serving cold.
6 COOKS TIP: If the liquid in the pan is still thin and excessive after the full cooking time, remove the vegetables and boil the juices rapidly until they have reduced and thickened.

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