Chunky Dairy Ratatouille
I am tutoring, this summer, and unfortunately, the hour is just when I normally make dinner. I know, I have to make adjustments and either cook, in the morning, which I like to do or prep before the student arrives and then cook, after he leaves.
Since, I did not get to this, in the morning, I started preparing, an hour before my young man arrives. Although, this is not a difficult recipe to make, the peeling and chopping was time consuming and with interruptions, I ran out of time. I must improve my scheduling.
Bottom line - this is a delicious dish and it was worth a bit of confusion.
Originally, I was going to use the recipe from Joy of Kosher but when push came to shove, I had the Ami magazine, on the table and it had a similar recipe and was at hand, when I needed it. Ami is a weekly kosher magazine that includes a cooking section, Whisk which inevitably has recipes, I can use, every single week. Since it is a Jewish magazine, it also works with the holidays or in the case the Nine Days and dairy meals.
Chunky Dairy Ratatouille (adapted)
Ingredients:
1 small eggplant, peeled and chunked
2 tablespoons olive oil
1 large onion, diced or sliced thin
1 medium zucchini, cut into chunks (either peeler or unpeeled)
1 red pepper, cut into chunks
1 yellow pepper, cut into chunks
1 beef tomato, cut into chunks
1/2 teaspoon minced garlic
1/2 teaspoon Italian seasoning
1/4 teaspoon black pepper
1 1/2 cups Marinara sauce (bottled or homemade)
1 cup shredded Mozzarella
Method:
Preheat oven to 350 degrees F.
Heat olive oil in large skillet.
Add onions and saute for 3 minutes.
Add eggplant and zucchini and saute for 5 - 8 minutes.
Add red and yellow peppers and continue to saute for 15 minutes.
Add tomatoes and seasoning and cook for 8 more minutes.
Cover bottom of deep round baking dish with some of the sauce.
Cover with vegetables and another layer of sauce.
Top with cheese, cover and bake at 350 degrees for 35 minutes. (I forgot to cover so my cheese is brown but we like it that way, so it is no problem and I would probably do this again.)
We both love this and I am sorry, I cut back on some of the veggies. You can also use yellow squash. Next time, I would add another zucchini, the yellow squash (2) and possibly another pepper.
Use cheese of choice. This would be good with Cheddar or a Mexican blend. I bet a Jack cheese would be delicious.
Let's Cook with CheeseLinked to: Real Food Wednesdays Allergy-Free Wednesdays Fresh Foods Wednesdays @ Gastronomical Sovereignty Gluten-Free Wednesdays
hi chaya, this looks wonderful! i only attempted the very simple kind of ratatouille ..and never tried that with cheese before. I can just eat ratatouille on its own..healthy and tasty!
ReplyDeleteHi Chaya,
ReplyDeleteYour ratatouille looks delicious! This is one dish that I have not tried making before, even though I've promised my daughter for ages! Oops...I better make it soon.
p/s : Sorry to hear about the doughnut muffins. Since both times they came out dry, try adding a little more milk in the batter until it is to the consistency you want. For half a recipe, I have used 1/3 cup milk plus 3 tablespoons more and 1 tablespoon yoghurt (since I do not have buttermilk). But I think you could use all milk for these, and could probably add in a little more than my measurement above. The texture of the doughnut muffins, is not really so moist, but it is not dry either. It has a cakey texture, like a cross between a doughnut and a cake. I can imagine how frustrated you must be. Thank you for trying and for baking along our chosen recipe. Hopefully it will turn out great if you attempt this again. :)
Chaya, I could make this straight out of my garden. Sounds really good. Thanks for sharing. (and I like my cheese browned). It adds a bit of texture.
ReplyDeleteWishes for tasty dishes,
Linda @ Tumbleweed Contessa
Adding of cheese gives it anice twist,thanks for linking it to lets cook with cheese event at simply.food.
ReplyDelete