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Grex Kitchen Item 135: Ratatoulle<sp?> Italian Stew Recipe Sought [frozen]
Entered by mta on Thu Mar 6 00:39:40 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!

12 responses total.

#1 of 12 by void on Thu Mar 6 09:45:38 1997:

   ratatouille ;)   i have a recipe around here somewhere, i'll see if i can
dig it out.

#2 of 12 by mary on Thu Mar 6 14:35:37 1997:

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

#3 of 12 by mary on Thu Mar 6 14:36:21 1997:

Arg. s/recipes/recipies

#4 of 12 by gracel on Thu Mar 6 18:44:24 1997:

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

#5 of 12 by mta on Sun Mar 9 06:48:16 1997:

Thanks, void, that would be wonderful.

#6 of 12 by void on Tue Mar 11 17:53:57 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).

#7 of 12 by denise on Mon Mar 17 15:32:25 1997:

Hmm, I've never heard of this... What all is in it? Has anyone found a recipe
for it yet?

#8 of 12 by headdoc on Tue Mar 18 01:09:22 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.

#9 of 12 by mta on Thu Mar 20 02:07:59 1997:

Thanks, Audrey!  I'm looking forward to making it this weekend!

#10 of 12 by denise on Sat Mar 22 14:58:52 1997:

Mmm, this sounds good; thanks, Audrey!

#11 of 12 by headdoc on Mon Mar 24 01:58:06 1997:

I bought a new cookbook today. . ."The Eating Well Rush Hour Cookbook." 
Supposedly healthy meals for busy cooks.  Each recipe  seems to have few
ingredients, seems to take a short amount of time, and is relatively healthy.
I will try some and let you know. This one I want to share even before I try
it. . 

   Banana Cinnamon Frozen Yogurt

1 pt. nonfat vanilla frozen yogurt
2 small bananas
1 tsp fresh lemon juice
1/2 tsp. ground cinnamon

Soften frozen yogurt in miocrowave at medium low power (30%) for 30 to 60
seconds.  In medium sized bowl mash the bananas, mix in lemon juice and
cinnamon thoroughly with a fork.  Add frozen yogurt and mix well with wire
wisk.  Scoop into dessert dishes, cover with plastic wrap and return to
freezer to firm for about 30 minutes.  Serves four.

First one to try this has to share opinions about the results.

#12 of 12 by void on Thu Mar 27 00:43:29 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.

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