Julia Child's Ratatoulle
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Julia Child's Ratatoulle
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 250 g eggplant
- 250 g zucchini
- 2 onion finly sliced
- 2 pepper sliced
- 2 garlic cloves
- 500 g tomato
- 3 tbl parsley
- olive oil
- salt
- black pepper
Instructions
- Peel aubergine and cut it into 1cm thick, 8cm long and 2,5cm wide slices. Cut zucchini the same way.
- Place vegetable in a bowl and toss with salt. Let it stand for 30 minutes. After this dry each slice seperatly.
- Fry aubergines and zuchini in hot olive oil one layer at a time. Each side for about 1 minute. Place the slices in a side dish.
- In the same frying pan fry onions with peppers for 10 minutes on a low heat in olive oil. The vegetables should be tender but not borwn. Add garlic, salt and pepper to taste.
- Slice tomatoes into 1 cm strips. Lay them over the onions and peppers, season with salt and pepper. Cover the frying pan and cook for about 5 minutes on low heat. Uncover, turn the heat up and wait until all juice evaporates.
- Take 1/3 of tomato-onion mixture and place it in a casserole. Sprinkle 1 tbl of parslay over it. Arrange half of the aubergines and zucchinis over it and half of the remaining tomatos. Cover with 1 tbl of parsley. Put the rest of aubergines and zucchini and finish with tomatos and parsley.
- Cover the casserole and simmer over low heat for 10 minutes. Uncover and cook on medium heat for another 15 minutes or untile the remaning juices evaporate.
- Be careful about the heat. You dont want the veggetables to scorch at this point!
- Serve warm or cold.
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