This is a reposting of a recipe that I've been talking about alot lately. We've been getting some great member recipes. Tomorrow I'll post a few from Nicole and Deanna.
Ok so, if you've read the Paleo "required reading" article you'll note that salt was not a part of the caveman's diet.
I can give up bread but I cannot give up salt! I don't use a lot but when it comes to veggies, I find it necessary.
With that in mind, here is my absolute favorite veggie dish. Taken from Mark Bittmans "How to Cook Everything"
MY NOTES:
I found out that I really don't much like eggplant. I substituted with zucchini.
You must take the time to sweat the eggplant/zucchini. Otherwise the dish becomes a bit soupy. It still tastes very good but I like it a bit dryer. Slice the eggplant/zucchini as directed below. Salt generously on both sides. Let drain in colander for at least 30mins. or up to 2 hours. Rinse and pat dry with paper towels
Mark Bittman's Oven-Baked Ratatouille
WHAT YOU NEED
10 cloves garlic, peeled and sliced in half
2 large onions, thinly sliced
2 large eggplants, about 2 pounds total, sliced 1/2-inch thick and salted if time allows
4 red or yellow bell peppers, stemmed, peeled if desired, seeded and sliced into 3 or 4 pieces each
4 ripe red tomatoes, cored, skins and seeds removed and cut into thick slices
1 teaspoon fresh thyme, rosemary or savoury leaves
Salt and freshly ground black pepper to taste
2 tablespoons minced fresh parsley, basil or chervil leaves for garnish
1/2 cup extra-virgin olive oil
WHAT YOU DO
make a layer of onion, followed by one of eggplant, peppers, tomatoes, herbs, salt, pepper and garlic cloves. Repeat.
Drizzle the ratatouille with oil and place it in the oven. Bake for about an hour, pressing down on the vegetables occasionally, until they are all completely tender.
Garnish and serve, hot or at room temperature.
Serves 4.
Comments