SHORT-CUT RATATOUILLE
Heavily adapted from the May/June 2012 issue of Cook’s Illustrated.
Pestata:
1/2 cup chopped fresh basil
1 tablespoon fresh oregano leaves
6 cloves garlic, peeled and chopped
1/2 teaspoon red pepper flakes
2 to 4 tablespoons extra-virgin olive oil
Vegetables:
Eggplants (about 4 of the long, skinny ones; aim for enough to have 2 cups of peeled, diced eggplant)
About 1 1/2 teaspoons salt
Cooking spray
4 tablespoons olive oil
1 large onion, diced
2 zucchini, cut into 1/2-inch pieces
1 large tomato, cored and diced, or several plum tomatoes, diced
COMBINE the basil, oregano, garlic and red pepper flakes in a food processor or blender. Pulse to chop. With motor running, drizzle in the olive oil to make a juicy sauce. Set aside.
PEEL the eggplant and cut into 1/2-inch pieces. Toss with the salt. Spread a couple of coffee filters on a plate and spread the eggplant on the plate. Spritz with cooking spray and microwave for 8 minutes, stirring halfway through.
HEAT the 4 tablespoons olive oil in a large, nonstick skillet. Add the eggplant and the onion and saute, stirring often, for 2 to 3 minutes. Add the zucchini and continue cooking, stirring often, about 5 or 6 minutes. Stir in the tomato and cook a minute or two.
STIR in the pestata and saute quickly, mixing everything together. Serve warm or at room temperature.
Yield: About 4 servings.
From:
http://www.charlotteobserver.com/2012/07/17/3388056/one-great-summer-vegetable-stew.html
Heavily adapted from the May/June 2012 issue of Cook’s Illustrated.
Pestata:
1/2 cup chopped fresh basil
1 tablespoon fresh oregano leaves
6 cloves garlic, peeled and chopped
1/2 teaspoon red pepper flakes
2 to 4 tablespoons extra-virgin olive oil
Vegetables:
Eggplants (about 4 of the long, skinny ones; aim for enough to have 2 cups of peeled, diced eggplant)
About 1 1/2 teaspoons salt
Cooking spray
4 tablespoons olive oil
1 large onion, diced
2 zucchini, cut into 1/2-inch pieces
1 large tomato, cored and diced, or several plum tomatoes, diced
COMBINE the basil, oregano, garlic and red pepper flakes in a food processor or blender. Pulse to chop. With motor running, drizzle in the olive oil to make a juicy sauce. Set aside.
PEEL the eggplant and cut into 1/2-inch pieces. Toss with the salt. Spread a couple of coffee filters on a plate and spread the eggplant on the plate. Spritz with cooking spray and microwave for 8 minutes, stirring halfway through.
HEAT the 4 tablespoons olive oil in a large, nonstick skillet. Add the eggplant and the onion and saute, stirring often, for 2 to 3 minutes. Add the zucchini and continue cooking, stirring often, about 5 or 6 minutes. Stir in the tomato and cook a minute or two.
STIR in the pestata and saute quickly, mixing everything together. Serve warm or at room temperature.
Yield: About 4 servings.
From:
http://www.charlotteobserver.com/2012/07/17/3388056/one-great-summer-vegetable-stew.html
http://www.charlotteobserver.com/2012/07/17/3388056/one-great-summer-vegetable-stew.html
