EASY RATATOUILLE RECIPE
This one-pot ratatouille recipe is a hearty and satisfying vegetables stew to make any night of the week. I like it served hot with a perfectly runny egg on top and a side of crusty bread to sop up all the goodness.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 18
Steps:
- Place eggplant pieces in a large colander over your sink. Sprinkle with salt. Leave for 20 minutes as the eggplant sweats out its bitterness. Pat dry to remove water and excess salt.
- In a large heavy pot or Dutch Oven, heat 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add the onions. Cook, stirring regularly, until translucent (about 5 minutes). Now add the red peppers and green peppers, cook for another 4 minutes, and continue to stir.
- Add the garlic, tomatoes, zucchini, eggplant, wine, and fresh thyme springs. Stir in black pepper, paprika, and rosemary. Season with kosher salt.
- Raise the heat to medium-high and bring to a boil for 5 minutes, stirring once or twice. Turn the heat down then cover and cook over low heat for 20 minutes or so.
- Remove the ratatouille from the heat. Taste and adjust seasoning to your liking. Add the sherry vinegar and a generous drizzle of extra virgin olive oil. Top with fresh basil.
- To serve, transfer the ratatouille to dinner bowls, top each with a fried egg (sunny-side up) and add crusty bread on the side. (See Cook's Tip)
Nutrition Facts : Calories 99 kcal, Sugar 10.6 g, Sodium 18.3 mg, Fat 0.8 g, SaturatedFat 0.2 g, Carbohydrate 18.2 g, Fiber 6.1 g, Protein 3.8 g, ServingSize 1 serving
MEDITERRANEAN SOLE WITH RATATOUILLE
Savor the sunny Mediterranean! Fennel, eggplant and fresh oregano join flavored canned tomatoes, bell peppers and meltingly tender sole.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Spray 12-inch skillet with cooking spray; heat over medium heat. Add bell pepper, onion and fennel; cook about 5 minutes, stirring frequently, until vegetables are crisp-tender.
- Stir in eggplant, tomatoes and 2 teaspoons of the oregano; reduce heat to medium-low. Cover; cook 15 minutes, stirring frequently.
- Roll up each fillet, beginning from narrow end, and secure with toothpicks; sprinkle with remaining 2 teaspoons oregano. Place fish rolls, seam sides down, in eggplant mixture. Cover; cook about 8 minutes or until fish flakes easily with fork.
- Using slotted spoon, remove fish to serving platter. Remove toothpicks from fish. Serve eggplant mixture with fish. Sprinkle with cheese.
Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 30 mg, Fiber 7 g, Protein 12 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 7 g, TransFat 0 g
MEDITERRANEAN SOLE
This Mediterranean sole recipe may be simple, but it's elegant and incredibly flavorful. Steaming in parchment is an easy and healthy way to cook fish and vegetables. Any white fish will work in place of the sole. —Andrea Potischman, Menlo Park, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Place each fillet on a piece of heavy-duty foil or parchment (about 12 in. square). Sprinkle fillets with pepper; top with lemon slices. Drizzle with wine and 1 tablespoon oil., In a small bowl, combine tomatoes, olives, capers, lemon juice, garlic and remaining 1 tablespoon oil; spoon over fillets. Fold foil or parchment around fish, sealing tightly., Place packets on a baking sheet. Bake until fish just begins to flake easily with a fork, 10-12 minutes. Open packets carefully to allow steam to escape. Sprinkle with parsley.
Nutrition Facts : Calories 211 calories, Fat 14g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 669mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges
MEDITERRANEAN MEATBALL RATATOUILLE
Measure and chop most of the ingredients the night before, and the next day it'll take you just a few minutes to have everything in the slow cooker. Before, when I didn't care for sausage, I would substitute ground beef. Also, if you don't like eggplant, you can increase the amount of mushrooms or zucchini. Update 8/16/07: I just made this using my new slow cooker, and I found it didn't require more than 4-5 hours on low to cook.
Provided by bernrome
Categories One Dish Meal
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Pour 1 tablespoon olive oil into 5-quart slow cooker.
- Shape sausage into 1-inch meatballs. Place half the meatballs in slow cooker.
- Add half the mushrooms, eggplant and zucchini.
- Top with onion, garlic, 1/2 teaspoon oregano, 1 teaspoon salt and 1/4 teaspoon pepper.
- Add remaining meatballs, mushrooms, eggplant and zucchini, 1/2 teaspoon oregano, 1 teaspoon salt and 1/4 teaspoon pepper.
- Top with remaining 1 tablespoon olive oil.
- Cover; cook on low 6 to 7 hours.
- Stir in diced tomatoes and tomato paste.
- Cover; cook on low 15 minutes.
- Stir in basil and lemon; serve.
RATATOUILLE WITH SOLE
Make and share this Ratatouille With Sole recipe from Food.com.
Provided by GG 38966
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Peel eggplant (or not, I didn't) and cut into lengthwise slices 3/8 inches thick. Cut ends off zucchini and slice lengthwise into 3/8 inch pieces. Toss slices with salt and place in bowl. Set aside and let stand for 20 minutes.
- Heat olive oil in a heavy skillet and sauté eggplant and zucchini to brown slightly on both sides, adding more oil if necessary. Remove the slices to paper towels. Cook onions and pepper slowly until they are soft. Sir in garlic, thyme, and salt and pepper to taste. Slice the tomatoes into strips and place over the onion mixture. Cover and cook for 5 minutes over medium low heat, then uncover and raise the heat. Boil for several minutes until tomato juice has almost boiled away. Season with salt and pepper and fold in parsley.
- Assembling and final cooking.
- Spoon 1/3 of the tomato mixture into the bottom of a 2 1/2 quart flame proof casserole or sauté pan. Arrange half the eggplant and zucchini on top, then half of the remaining tomato mixture. Cover with the remaining eggplant and zucchini, then the last of the tomato mixture. Place a cover on the casserole and simmer over low heat for 10 minutes. Uncover, tip casserole and baste with the juices rendered and correct seasoning If necessary. Raise heat slightly and boil slowly until juices evaporate.
- Heat a large nonstick fry pan over medium-high heat. Add the fillets, herb sides down, and cook about 2 minutes. Turn and continue to cook until the fillets feel firm, about 1 minute more. Remove from the heat. Serve fish on top with ratatouille, along with crusty bread.
- You can also make "Napoleons" by splitting each fillet along the middle seam. Place a large spoonful of the ratatouille on a plate and place one half of the fillet on top of the mixture. Then place another large spoonful of ratatouille on top of the fish, placing the second piece of fish, herb side up, on top of the ratatouille. Add a little more pesto on top of that.
Nutrition Facts : Calories 327.7, Fat 15.8, SaturatedFat 2.4, Cholesterol 68, Sodium 859.1, Carbohydrate 18.1, Fiber 5.5, Sugar 8.8, Protein 30
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