Friday, November 19, 2010

Ratatouille Revisit


use only fresh ingredients
(leave the frozen in the freezer, please)

I have never been one for exact measurements,
so measure out what you need to serve your brood (or just yourself!)

2 cups of eggplant, diced
1-2 cups of zucchini, diced
1-2 cups of carrots, diced
2 cups of diced tomatoes
1-2 cups of onion

you will also need:
a pinch of Italian seasoning
salt and pepper
olive or canola oil
1 1/2 cups of couscous (optional)

two tablespoons of aged balsamic vinegar

below is Whole Foods 365 brand Aged BV
I also love Newman's Own Balsamic Vinegar
(its amazing and extremely affordable)

The acidity in the balsamic vinegar
helps distinguish each flavor from the next.
(a great veggie flavor organizational tool, if I may!)

baby eggplant

Getting Started:

Dice all of your veggies

heat 1 tbs of olive or cold pressed canola oil
in a large fry pan,
add a pinch of Italian seasoning
salt and pepper

add the eggplant, onion, and zucchini
saute 3 minutes on medium-high heat
add carrots and 1/2 of water
cook until veggies are soft, but not mushy

add the tomatoes

add a splash of aged balsamic vinegar
lower heat and saute for another
3 minutes

serve with warm, lightly salted couscous! Yum!

recipe by MK

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