Julia Child's Ratatouille
Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Julia Child's Ratatouille at home. For 92 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains about 2g of protein, 17g of fat, and a total of 199 calories. This recipe serves 6. It is brought to you by Foodista. 3 people found this recipe to be tasty and satisfying. Not a lot of people really liked this hor d'oeuvre. Head to the store and pick up parsley, olive oil, bell peppers, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 71%. This score is solid. Try Julia Child's Ratatouille, Julia Child's Vichyssoise, and Happy Birthday Julia Child for similar recipes.
Servings: 6
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 pound eggplant
2 cloves garlic, mashed
2 (about 1 cup) sliced green bell peppers
7 T olive oil, divided
3 T parsley, minced
Salt
salt and pepper to taste
1/2 pound (about 1 1/2 cups) yellow onion, thinly sliced
1 pound zucchini
Equipment:
bowl
frying pan
Cooking instruction summary:
- Peel the eggplant and cut into lengthwise slices 3/8 in thick, about 3 inches long, and 1 inch wide. Scrub the zucchini, slice off the two ends, and cut into slices about the same size as the eggplant. Place the vegetables in a bowl and toss with 1 teaspoon salt. Let stand for 30 minutes. Drain. Dry each slice in a towel.
- One layer at a time, saut the eggplant, and then the zucchini in hot olive oil for about a minute on each side to brown very lightly. Remove to a side dish.
- In the same skillet, cook the onions and peppers slowly in olive oil for about 10 minutes, or until tender but not browned. Stir in the garlic and season to taste.
- Slice the tomato pulp into 3/8-inch strips. Lay them over the onions and peppers. Season with salt and pepper. Cover the skillet and cook over low heat for 5 minutes, or until the tomatoes have begun to render their juice. Uncover, baste the tomatoes with the juices, raise heat and boil for several minutes, until juice has almost entirely evaporated.
- Place a third of the tomato mixture in the bottom of the casserole and sprinkle over it 1 tablespoon of parsley. Arrange half of the eggplant and zucchini on top, then half the remaining tomatoes and parsley. Put in the rest of the eggplant and zucchini, and finish with the remaining tomatoes and parsley.
- Cover the casserole and simmer over low heat for 10 minutes. Uncover, tip casserole and baste with the rendered juices. Correct seasoning, if necessary. Raise heat slightly and cook uncovered fro about 15 more, basting several times, until juices have evaporated leaving a spoonful or two of flavored olive oil.
- Be careful of your heat; do not let the vegetables scorch in the bottom of the casserole.
- Set aside uncovered. Reheat slowly at serving time, or serve cold.
Step by step:
1. Peel the eggplant and cut into lengthwise slices 3/8 in thick, about 3 inches long, and 1 inch wide. Scrub the zucchini, slice off the two ends, and cut into slices about the same size as the eggplant.
2. Place the vegetables in a bowl and toss with 1 teaspoon salt.
3. Let stand for 30 minutes.
4. Drain. Dry each slice in a towel.One layer at a time, saut the eggplant, and then the zucchini in hot olive oil for about a minute on each side to brown very lightly.
5. Remove to a side dish.In the same skillet, cook the onions and peppers slowly in olive oil for about 10 minutes, or until tender but not browned. Stir in the garlic and season to taste.Slice the tomato pulp into 3/8-inch strips.
6. Lay them over the onions and peppers. Season with salt and pepper. Cover the skillet and cook over low heat for 5 minutes, or until the tomatoes have begun to render their juice. Uncover, baste the tomatoes with the juices, raise heat and boil for several minutes, until juice has almost entirely evaporated.
7. Place a third of the tomato mixture in the bottom of the casserole and sprinkle over it 1 tablespoon of parsley. Arrange half of the eggplant and zucchini on top, then half the remaining tomatoes and parsley. Put in the rest of the eggplant and zucchini, and finish with the remaining tomatoes and parsley.Cover the casserole and simmer over low heat for 10 minutes. Uncover, tip casserole and baste with the rendered juices. Correct seasoning, if necessary. Raise heat slightly and cook uncovered fro about 15 more, basting several times, until juices have evaporated leaving a spoonful or two of flavored olive oil.Be careful of your heat; do not let the vegetables scorch in the bottom of the casserole.Set aside uncovered. Reheat slowly at serving time, or serve cold.
Nutrition Information:
covered percent of daily need
