Ratatoulle<sp?> Italian Stew Recipe Sought

Mar 6 00:39 UTC 1997

Anyone got a really good recipe for Rataoulle?  (Dunno how to make it any
better than I can spell it, I'm afraid.)  I just found out that Larry had
no idea what I was talking about when I asked for it for dinner the other
night.

Thanks!

response 2 of 12:

Mar 6 14:35 UTC 1997

I'm looking forward to the answer too.  I've tried a couple
of recipies but without finder a keeper.

response 4 of 12:

Mar 6 18:44 UTC 1997

FWIW, the name is French ... don't know where the food itself originated.

response 6 of 12:

Mar 11 17:53 UTC 1997

   hmmm. the recipe isn't where i thought it was. i haven't forgotten, i just
haven't been able to find it (yet).

response 8 of 12:

Mar 18 01:09 UTC 1997

There is a recipe in the original Moosewood cookbook.  I keep m,eaning to take
the time to copy it in here but time slips by me.
Ratatouille consists of stir fried vegtables like onions, eggplant, , oh heck,
I'll just go get it. . . .

   Ratatouillt
 New Spelling. . .Ratatouille (Mediterranean Vegtable Stew)

1 Med. onion (fist sized) chopped
2 m2dium bell peppers, strips or cubes
2 smal or 1 medium zucchina, cubed
1 small eggplant
4 cl;oves crushed garlic (I always use more)
2 medium tomatoes, in chunks
1 bay leaf
1 tsp eacy basil, marjorm
1/2 tsp oreganp
dash roemary
3 Tbls. dry red wine (drink a glass while coocking)
2 tblespoons tomatoe paste
1/2 cup tomato juice (never use it. . use canned tomatos and the juice in
there)
2 tsp. salt (to taste)
balck pepper to taste
1/4 cup olive oil
freshly chopped parsley.

Heat Olive oil in large heavy frying pan.  Crush garlic into oil.  Add bay
leaf and onion.  salt lightly.  Saute over medium heat until onion turns
yellow.  Add eggplant, then wine and tomato juice.  Add herbs.  stir to mix
well. and cover and simmer 10 minutes.  When eggplant is tender, add zucchina
and peppers.  Cover and simmer 10 more minutes.  Add salt, pepper, topmatoes
and tomato paste.  Mix well untill all are tender.  Just before serving throw
in parsely.

I make this differently each time I make it.  It always tasts outstanding warm
or cold on french bread.

Sorry for the type-o's but my nails are too long for typing this much and my
patientce too thin to edit.  Let me know if anyone tries this.  And do add
more garlic.

response 10 of 12:

Mar 22 14:58 UTC 1997

Mmm, this sounds good; thanks, Audrey!

response 12 of 12:

Mar 27 00:43 UTC 1997

   here's the ratatouille recipe i couldn't find (just in case you want to
try a different variety). when i was at my father's house last week, my
siblings and i photocopied a bunch of my mother's recipes. this is one of
those things i tend to make on cooking-for-the-week day.

2 large onions, sliced thin
2 cloves garlic, mashed
1 med. eggplant peeled & cut into 1/2" cubes
6 med. zucchini thickly sliced
2 large green peppers cut into strips
4 large fresh tomatoes sliced or chopped
1-1/2 or 2 tsp salt
pepper to taste
1/2 cup minced parsley
6 tbsp olive oil
mushrooms if desired

   layer vegetables into 5-6 quart casserole, sprinkling each layer with salt,
parsley, pepper. press down tightly. pour olive oil over all. cover tightly.
cook on top of range over very low heat 2-3 hours or bake at 350 degrees 2-3
hours. baste top vegetables several times with pan juices. if quite soupy cook
uncovered last hour(s). when done mix gently with fork.