Ratatouille With Sole Recipes

TRADITIONAL FRENCH RATATOUILLE

Steps:

• Gather the ingredients.
• Place a single layer of paper towels on 2 large plates. Put the cubed eggplant onto the plates and sprinkle with 1 3/4 teaspoons of the salt. Allow the eggplant to sit for 20 minutes; this process is known as degorgement , in which the salt extracts liquid from the eggplant, and the liquid is then absorbed by the paper, making the dish less soggy.
• In a large saucepan, gently cook the tomatoes, garlic, black pepper, basil, and parsley, uncovered, over medium heat. Do not boil the vegetables, as this will turn them into a soggy mess; cooked slowly, each of the vegetables will remain distinct.
• In a large skillet, sauté the onions and bell peppers in a small amount of olive oil over medium-high heat for 10 minutes, stirring occasionally, until the vegetables are lightly browned. Remove the skillet from the heat, and transfer the browned vegetables to the tomato mixture.
• Pat the eggplant dry with a fresh paper towel and add it along with the zucchini and yellow squash to the tomato mixture.
• Cover the pot and cook the stew over low-medium heat for 45 minutes, until the vegetables are tender. Add the white wine and remaining 3/4 teaspoon salt and cook for an additional 5 minutes. Enjoy.

RATATOUILLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
• Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
• Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
• Bake in preheated oven for 45 minutes.

RATATOUILLE RECIPE BY TASTY

Steps:

• Preheat the oven for 375˚F (190˚C).
• Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
• Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
• Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
• Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
• Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
• Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
• Enjoy!

MEDITERRANEAN SOLE WITH RATATOUILLE

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.

RATATOUILLE WITH SOLE

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.