| Ratatouille
|
| Ingredients
|
Procedure
|
- Olive oil
- 1 onion
- 1 clove garlic
- 1 eggplant
- 1 green bell pepper
- 2 zucchinis (cucumber also works well)
- 6 medium tomatoes, ripe (juicy) and peeled
- salt and pepper to taste
- Herbes de Provence to taste
|
- Put a large casserole on the stove on medium heat.
- Chop the onions and garlic. When the casserole is hot, add enough olive oil to just cover the bottom.
- Add the onions and garlic and brown.
- Chop the green pepper, zucchinis and egg plant. Add to the casserole. Stir from time to time.
- Peel the tomatoes. Dice them or cut them into quarters, add to the casserole.
- Five minutes later, check to see if the tomatoes have made enough juice to almost cover the vegetables - if so, perfect. If not, add water as needed (not too much).
- Add salt, pepper and Herbes de Provence to taste. In general, 1 tbsp of salt, 1/2 tsp of pepper and 1 tbsp of the herbs will suffice.
- Cover the casserole and let simmer on low heat for 45 minutes to 1 hour.
Serves 3-4
|
{{AY Honors/Recipe
|name =Potato-Chickpea Curry
|ingredients=
- 1 smallish Onion
- 2 (or so) cloves Garlic
- Olive oil
- 1 Tbsp. Curry powder
- 1 can Coconut milk
- 2 or 3 Potatoes (yukon gold are good, but use whatever you like)
- 1 can chickpeas (unsalted, if available)
