Ratatouille

5 Servings
Zucchini French
ratatouille vegetable veggies Zucchini French

1/2 on finely chopped
2 lic cloves very thinly sliced
1 cup ato puree
2 tablespoons ve oil divided
1 small plant
1 smallish chini
1 smallish yellow ash
1 longish bell pepper
1 Few sprigs fresh me (dried thyme leaves work t
1 Salt and per

Preheat oven to 375 degrees F. Pour tomato puree into bottom of a baking dish (if oval, about 10 inches across the long way. Similar sized dishes work well, even if they're not oval). Drop the sliced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper. Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube. On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick. Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit. Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish. Cover dish with a piece of parchment paper cut to fit inside. (Tricky, I know, but the hardest thing about this.) Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them. Serve with a dab of soft goat cheese on top, alone, or with some crusty French bread (yum!), atop polenta, couscous, or your choice of grain. Potatoes and Rice work well. :)


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Ratatouille

4 Servings
Eggplants
French
Vegetables Mauricio Eggplants French

4.0 cucharadas de aceite de oliva
2.0 cebollas blancas picadas
6.0 dientes de ajo (o echalotes) machacados
3.0 cucharadas de bes de Provence (una mezcla de tomillo, albahaca, mejorana, or?gano, estrag?n, h
1.0 pimiento rojo picado
2.0 pimientos verdes picados
2.0 berenjenas picadas en cubos medianos
2.0 chini (calabacitas italianas, las largas) en rodajas
3.0 jitomates medianos en rodajas
1.0 cucharada de ta de tomate
0.0 Sal y pimienta blanca reci?n molida al gusto
3.0 cucharadas de albahaca fresca picada

Calentar el aceite de oliva en una cazuela grande no muy honda (el wook usado para la cocina china sirve muy bien), agregar la cebolla y cocinar hasta que se torne transparente, agregar el ajo y las hierbas de y saltear durante 2 minutos. Agregar los pimientos y dejar en el fuego por 5 minutos revolviendo ocasionalmente. Incorporar el resto de los ingredientes y saltear durante 15 minutos aproximadamente. Sazonar con sal y pimienta; servir con albahaca fresca espolvoreada. Si no se es tan vegetariano, este platillo puede acompa?arse de carne, alg?n pescado; o bien, servirse con arroz blanco, o cusc?s, y mariscos como camarones o mejillones.


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