Rat-Patoodie (My Different Ratatouille) |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Wasn't feeling the recipes I had found online and ever since watching Ratatouille, I reallllly badly want to use some saffron. Here is what I had came up with. Ingredients:
4 zucchini |
1 onion |
3 yellow squash |
1 eggplant |
28 ounces crushed tomatoes in puree |
10 ounces tomato paste |
2 tablespoons minced garlic |
2 tablespoons balsamic vinegar |
2 pinches saffron threads |
1 tablespoon white truffle oil |
1/4 teaspoon powdered thyme |
1/2 teaspoon dried basil |
1/8 teaspoon worcestershire sauce, flavored pepper by mccormick |
1/8 cup white wine |
light sprinkle cayenne pepper |
Directions:
1. Slice and cube veggies then toss in plastic container with enough white truffle oil to lightly coat.
2. Add crushed tomatoes in puree and tomato paste in sauce pan with rest of ingredients and cook on medium for 10 minutes or so.
3. Place veggies in large roasting pan, cover with sauce and bake at 350 for 1 to 1 1/2 hours, stirring every 20 minutes or so.
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