Saturday, September 24, 2011
ratatouille ....of vegetables.......at kitchen! kitchen!
(Sliced all vegetables to about the same size )
1 med. size zucchinis
A container of zucchini blossoms
1 med. red sweet peppers
3 small green peppers
1 med. size onions sliced
8 baby eggplants (or 1 large eggplant)
2 cloves garlic
2-4 tbsp. of tomato paste
In a large wok/or non-stick pan, sautee in olive oil, sliced onions and garlic until soft. Add the sliced zucchinis stir for about 2 minutes until well incorporated. Next add the green peppers and stir. Make a well at the center of the pan and add the tomato paste and mix thoroughly. Add a little olive oil if needed. (these veges love to drink up). Sprinkle a bit of kosher salt everytime you add the veges. Lastly, add the sliced baby eggplants stirring to incorporate with the rest of the vegetables. Add some water if the pan starts to dry up. Keep cover for 8-10 minutes until all the vegetables are fully cooked. Two minutes before you shut off the flame add the zucchini blossoms.Taste to correct seasoning.
Sprinkle some chopped basil leaves on top to garnish.
Serve with fried egg and any meat you may have at the moment. Or simply grab some slices of Italian bread and soaked up a bowl of this wonderful ratatouille.