Sunday, May 03, 2009
When I went to Cornell Law School in Ithaca, New York (more years ago now than I'd like to think), I was a vegetarian. And handily enough, there was a wonderful vegetarian restaurant that quickly became one of my favorite spots, the Moosewood Cafe.
Nowadays, Molly Katzen is in the vegetarian chef hall of fame, and she's produced a whole bunch of really great cookbooks. But the first classic Moosewood Cookbook is still a favorite of mine, along with book #2, the Enchanted Broccoli Forest.
Anyway, I've been craving ratatouille and when I pulled the Moosewood Cookbook off of the shelf to make sure I had the ingredients, it brought back such great memories. My book is worn and spattered, and the ratatouille page is the most rumpled and spotted of them all. So, in honor of the wonderful Moosewood restaurant, here's the ratatouille recipe we're having tonight:
3 Tb olive oil
4 med cloves garlic, minced
2 cups chopped onion
1 bay leaf
1 medium eggplant, peeled and cubed
1 1/2 tsp salt
1 1/2 tsp basil
1 tsp marjoram or oregano
1/2 tsp rosemary
1/2 tsp thyme
2 medium zucchini, cubed
2 medium bell peppers (I usually use red), seeded and cut into 1-inch chunks
1 14-oz can diced tomatoes (with juice)
fresh minced parsley (optional)
sliced olives (optional)
fresh parmesan cheese, grated (optional)
1. Heat olive oil in a deep pan. Add garlic, onion and bay leaf and saute over medium heat for about 5 minutes.
2. Add eggplant, salt and herbs and stir. Cover and cook over medium heat, stirring occasionally, for 15-20 minutes until eggplant is soft.
3. Add zucchini, bell peppers, black pepper, and tomatoes. Cover and simmer for about 10 more minutes, or until zucchini and bell peppers are tender.
Top with grated parmesan cheese and/or other goodies to serve.
Can serve alone (as stew), over pasta (my favorite), or even on crusty toasted french bread, as bruschetta.
Prep time: about 45 minutes
It's vegetable-y, and healthy, and delicious. Enjoy!