Simmer over medium-low heat for 5 mins, stirring occasionally. Remove
e Parmesan cheese. Let stand for 10 mins. Spread in a
pepper and eggplant. Cook, stirring, for 5 mins, or until softened
For the Shrimp: Combine all ingredients
n chopped basil.
Meanwhile, for the croque monsieur, spread half
inutes. Yield: 3 cups;.
Ratatouille Tart:
Preheat the oven
Make the ratatouille sauce--toss the zucchini, eggplant,
igh heat. Add onion, cook for 2 minutes. Add yellow and
hopped garlic. Saute the garlic for 2 minutes.
In a
-quart casserole dish.
For the ratatouille; heat 3 tablespoon olive
egrees F.
For the black cod and ratatouille:
Cover a
hem - 1 for eggplant, 1 for tomatoes, zucchini & onions, 1 for peppers & garlic
en simmer over low heat for 8-10 mins, stirring occasionally
ook the onions, stirring occasionally, for 5 minutes.
Spread onions
ith oil. Cook in batches, for 2-3 mins each side
Heat the oil in a large saucepan and cook the fennel for 2 mins. Add the onion and cook for 3 mins. Add the eggplant and cook for 2 mins. Stir in the tomato puree, then add the tomatoes, stock, rosemary and basil. Season with salt and black pepper and simmer for 15 mins.
Cook the pasta in boiling salted water according to the package instructions. Drain and toss with the sauce and olives. Sprinkle with Parmesan and garnish with basil.
Preheat the oven to 400\u00b0F. Heat 2 tbsp oil in a frying pan and saute the onions and garlic until translucent. Add the chili flakes and tomato paste and cook for 2-3 mins. Season then transfer to a 9 1/2 inch dutch oven.
Pack the eggplant, zucchini and tomatoes in layers in the dutch oven, so the slices are almost vertical. Season then drizzle with 6 tbsp oil. Cover with foil and bake for 1 hour. Remove the foil, sprinkle with mozzarella then return to the oven for 15 mins. Garnish with basil and serve with toasted baguette.
he egg mixture.
Bake for 40 mins, covering with aluminum
ven rack at 425 degrees for about 20-25 minutes, stirring
o 3 quarts of water for the pasta. Add 1 tsp