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This is a good one to have with an Italian salad, stuffed olives,garlic ciabatta and Chianti (of course!)
The recipe also demands a good extra virgin olive oil for flavour.
2lb of large tomatoes 1 med Aubergine 4 tablespoons Olive oil 1 large courgette, sliced 2 medium onions, chopped 1 large green pepper, deseeded and sliced 8oz of sliced mushrooms 2-3 cloves of garlic (crushed)
(optional small tin of kidney beans [instead of the cheese for the topping] could be added for protein for vegans)
Grated cheese (not mozzarella) and approximately three slices of brown bread grated into breadcrumbs - the exact amount depends on the size of the casserole dish you are using.
Put oven on to 180 C. (350 F or Gas mark 4)
Slice the aubergine and sprinkle with salt to sweat and leave for a few minutes. Plunge the tomatoes into boiling water to loosen the skin and then peel them. Slice them in half. Slice the courgettes into 1/4 inch slices. Rinse off the aubergines and chop into squares.
Heat the olive oil in the frying pan and saute (fry gently!) the aubergine and courgette slices for about 2 mins until they are lightly brown.
Take them out of the pan and lay on paper towel while you saute the chopped onions, green pepper, mushrooms and garlic. Do this for about 10 mins over a low heat and gently stir (without mashing the veg) until the onions are translucent but not brown. Season to taste with salt and black pepper.
Put this new mixture in a casserole dish (stir in the tin of kidney beans at this point if necessary) then top with the aubergine and courgettes. Put the tomatoes on the top and then cover with the breadcrumb and grated cheese mix as you would a fruit crumble.
Pop into the oven for about an hour, then serve.
I think this covers most of the food groups but if you are a vegan then you could add kidney beans and lentils for the protein needed.
I love this but haven't cooked it for a while. I think I need to plan a supper (!) party for the weekend ;)!
my dads a veggie so might try this out on him :D lesley
beatlemanic 26.05.2003 15:04
Yum! I love ratatouille. Must try your recipe! Jo
mr-zeeman 23.05.2003 12:32
Nice one Gwen! Funnily enough, I did something similar last night ~ only I put mashed spuds on top instead of breadcrumbs ... a sort of veg cottage pie! (Oh ... and I cheated by using tinned ratatouille ~ lazyitis!) Cheers, Paula.
Status: New - This volume features 500 inspiring vegetarian recipes to suit all tastes and ... more
occasions. It contains everyday items, such as dairy produce, pasta, rice, beans and fresh vegetables, as well as introducing ususual foods, including tempeh, Indian dhals, polenta, exotic vegetables and seaweeds. IT also celebrates international flavours, from satisfying Italian soups and quick Chinese stir-fries to Greek filo pies and spicy Thai curries. The editor, Valerie Ferguson, represented a number of award-winning restaurants while managing her own public relations consultancy, Headlines PR. She also organized food and wine workshops for national magazines including Taste, Good Housekeeping and Womans Journal. She then ran her own catering service and cookery school, Green Cuisine, for many years.