Easy Ratatouille Recipe
My Favorite Ratatouille Recipe ~from Cooking for The King
1 yellow bell pepper, seeded & cut in 8 pieces
1 green bell pepper, seeded & cut in 8 pieces 1 eggplant unpeeled, cut in 2” cubes
3 tablespoons kosher salt
1 onion, diced
2 tablespoons olive oil
1/2 cup tomato sauce
2 garlic cloves, minced
2 tablespoons sherry or dry white wine
1 tablespoon sugar
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes, optional
1. In a small bowl, whisk together sauce ingredients.
2. Heat oil in a large, heavy pan over high heat. Add bell peppers, pressing down and turning until both sides are charred. Remove peppers, repeat with eggplant. After eggplant is charred, add onion, cook together for 5 minutes. Reduce heat to low, add sauce and simmer for 5 minutes. Return peppers to the pan and mix well.
3. Cover and refrigerate for at least 24 hours. Serve warm or at room temperature. Makes: 8-10 servings ~ Must make ahead, can freeze
Active time: 20 minutes~ Cooking/Standing time: 1 hr., 15 min.
a kosher for Passover Recipe
Cooking for The King by Renee Chernin
The book of Torah insights, recipes and practical tips
designed to bring majesty to the mundane.