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Prep Time: 50 Minutes Cook Time: 50 Minutes |
Ready In: 100 Minutes Servings: 4 |
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Romanian ratatouille is originally a Lenten recipe, which is equally good served hot or cold with cold chicken or turkey, or warm cornbread. Ingredients:
2 lbs eggplants |
2 1/4 lbs fresh ripe tomatoes |
2 tablespoons fresh parsley |
2 tablespoons fresh dill |
2 onions |
3 garlic cloves |
3/4 lb leek, white part only |
3 scallions |
1 green pepper |
5 tablespoons olive oil |
2 bay leaves |
1 tablespoon tomato paste |
1 tablespoon sugar |
2 slices lemon zest |
Directions:
1. Preheat the oven to 325°F
2. Cut the eggplant into large dice, sprinkle lightly with salt and set aside for at least half an hour, then rinse and squeeze out excess moisture.
3. Meanwhile, plunge the tomatoes into boiling water, then rapidly into cold. Skin and chop them.
4. Roughly chop the fresh herbs, onion, garlic, white of leek, scallions and green pepper.
5. Soften the chopped onion and garlic in half the oil in a heavy-bottomed pan. Add the eggplant, leeks, green pepper, dill and half the parsley, and cook for a few minutes, stirring constantly.
6. Add the bay leaves, tomatoes, lemon zest, tomato paste and sugar and stir again. Pour over the remaining oil and transfer, if necessary, to an ovenproof casserole dish with a tight-fitting lid.
7. Cook in the oven, tightly covered, for 11/2 hours or until perfectly tender. This magnificent vegetable mixture can be served hot, garnished with the remaining herbs, but it shows off its flavours best when cold.
8. Try it with cold chicken or turkey, or warm cornbread.
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