Easy Rapid Ratatouille Recipes
Ratatouille doesn't have to be the all-day affair of a Provencal
Housewife. Ratatouille for two is more than twice as fast as
Ratatouille for four, so if you're going to double the recipe, can't
expect it to be rapid.
Serves 2
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Coarsely dice the eggplant. Slice the
zucchini into thin rings. Core and seed the pepper and cut into thin
strips.
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In a large skillet, heat the olive oil
over medium heat. Push the garlic through a press into the hot oil and
add the chopped vegetables. Saute for 5 minutes.
-
For fresh tomato, coarsely chop on a
cutting board and scrape the flesh and juices into the pan. If you use
canned tomatoes, break them up with a spoon as you add them.
-
Bring the mixture to a boil, reduce heat,
and simmer gently for 5 to 7 minutes until the vegetables are tender,
and the tomato is cooked down and slightly thickened.
-
Season well with salt and pepper. Add
coarsely chopped basil leaves just before serving.
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