Moosewood Ratatouille Recipes

Steps:

• In a large skillet cook the onion and the garlic in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until the onion is softened. Add the remaining 3 tablespoons oil and heat it over moderately high heat until it is hot but not smoking. Add the eggplant and cook the mixture, stirring occasionally, for 8 minutes, or until the eggplant is softened. Stir in the zucchini and the bell pepper and cook the mixture over the moderate heat, stirring occasionally, for 12 minutes. Stir in the tomatoes and cook the mixture, stirring occassionaly, for 5 to 7 minutes, or until the vegetables are tender. Stir in the oregano, the thyme, the coriander, the fennel seeds, the salt, and pepper to taste and cook the mixture, stirring, for 1 minute. Stir in the basil and combine the mixture well. The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving.

Steps:

• Heat olive oil in a deep pan.
• Add garlic, onion and bay leaf and saute over medium heat for about 5 minutes.
• Add eggplant, salt and herbs and stir.
• Cover and cook over medium heat, stirring occasionally, for 15-20 minutes until eggplant is soft.
• Add zucchini, bell peppers, black pepper, and tomatoes.
• Cover and simmer for about 10 more minutes, or until zucchini and bell peppers are tender.
• Top with grated parmesan cheese and/or optional ingredients.

Steps:

• Heat olive oil in a large, heavy, cooking pot. Crush the garlic into the oil. Add bay leaf and onion, salt lightly. Saute over medium heat until onion begins to turn transparent. Add eggplant, wine, and tomato juice. Add herbs. Stir to mix well, then cover and simmer 10-15 minutes over low heat. When eggplant is tender enough to be easily pricked by a fork, add zucchini and peppers. Cover and simmer 10 minutes. Add salt and pepper, tomatoes and tomato paste. Mix well. Continue to stew until all vegetables are tender. (How tender is tender? Do a taste test and decide what seems right to you.).
• Just before serving, mix in the fresh parsley.
• Serving Suggestions/Options: Serve on a bed of rice, or in a bowl, accompanied by some good french bread. Top with grated cheese and chopped black olives.

Steps:

• Heat oven to 350 degrees.
• Prepare the vegetables: Smash and peel 3 garlic cloves, reserving the 4th. Halve onions through their roots, and slice halves into 1/4-inch-thick pieces. Slice zucchini into 1/4-inch-thick rounds. Cut eggplant into 1-inch cubes or spears. Seed peppers, and cut them into 1/4-inch-thick strips.
• Spread each vegetable on a separate rimmed baking sheet (use extra sheets as necessary). Add the 3 cloves of smashed garlic to the onion pan. Add 1 sprig rosemary and 2 sprigs thyme to each of the pepper, eggplant and zucchini pans. Sprinkle salt lightly over vegetables. Drizzle 3 tablespoons olive oil on each of the pans.
• Place all the pans in the oven (or work in batches if they don't fit at once). Cook until vegetables are very tender and lightly browned at the edges. This will take about 35 to 40 minutes for the peppers (their skins should shrivel), 40 to 45 minutes for the eggplant and zucchini (the eggplant should crisp slightly and the zucchini should be well cooked, so let them go 3 to 5 minutes longer than you normally might), and 60 to 65 minutes for the onions. Don't worry about the vegetables being pretty; they will meld into the ratatouille. Shake or stir the pans every 15 to 20 minutes or so, especially the onions.
• In the meantime, prepare the tomatoes: Bring a large pot of water to a boil. Add tomatoes and blanch until the skins split, about 10 seconds. Use a slotted spoon to quickly transfer the tomatoes to a bowl filled with ice water.
• Using a paring knife, peel the cooled tomatoes (the skins should slip right off). Halve tomatoes across their equators. Set a sieve over a bowl. Working over the bowl, use your fingers to seed the tomatoes, letting the seeds catch in the sieve and the juice run into the bowl. Discard seeds but save juices. Dice tomatoes and add to the reserved juices in bowl.
• Finely grate or mince remaining garlic clove. Add garlic to tomatoes along with bay leaves and a large pinch of salt. Set aside.
• Once vegetables are done cooking, combine them on one baking sheet or a large shallow baking dish and add ingredients from tomato bowl. Toss well. Vegetables will be stacked, and that's O.K. Cover generously with olive oil, using remaining ¼ cup oil or more, and sprinkle with salt. Everything should have a good coat of oil, but should not be drowning in it. Cook at least 1 hour, stirring every 15 to 20 minutes, until vegetables are very tender and imbued with juices and oil. Add salt and pepper to taste, then serve warm, or let cool.

Steps:

• Place all ingredients except flour in a food processor.
• Blend until the consistency is uniform.
• Thoroughly mix flour into the felafel batter with a spoon.
• Heat a heavy skillet and add oil to coat completely. Wait until oil is heated and water sizzles upon contact when sprinkled into pan.
• Drop tablespoons of the batter into the oil, flattening slightly with a spatula like a small thick pancake. When bottoms are crispy and browned, flip them over.
• Place cooked felafel on a plate lined with paper towels to absorb any residual oil.
• Keep warm in a 300 degree oven if not serving immediately.
• ***Note: Felafel may be deep fried, but use a standard vegetable oil as opposed to olive oil which does not have a high heat tolerance.

Steps:

• Heat olive oil in large, heavy pot.
• Add garlic, spices, and onion, and salt lightly.
• Saute' over medium heat until onion egins to turn transparent.
• Add eggplant, wine, and tomato juice.
• Stir to mix well, then cover and simmer 10 - 15 minutes over low heat.
• Add squash and peppers.
• Cover and simmer 10 minutes.
• Add salt and pepper, tomatoes, and tomato paste.
• Mix well and stew until tender to taste.
• Just before serving, mix in fresh parsley.
• Serve over polenta or cous cous, topped with cheese if you like, and hot sauce.