Ratatouille recipes
Ingredients
- SPICES AND HERBS
- Salt to taste
- Pepper to taste
- ½ teaspoon Thyme
- ½ teaspoon rosemary
- ½ teaspoon majoram or oregano
- 3 spritzers fry light for Spraying
- VEGETABLES
- 1 Aubergine sliced thinly
- 2 red Peppers sliced
- 1 med Onion
- 1 med Tomato
- 1 courgettes sliced
Method
- Heat the frying pan with the Fry Light low to medium heat.
- In the meantime slice all vegetables.
- Add the onion and aubergine (take the longest), fry for ten minutes, only to soften, not to brown.
- Add the peppers and courgette.
- Fry all for another 15 min. until all vegetables have softened and add the tomato and cook for another 5 min. until all juices have disappeared.
- Add the herbs and salt and pepper to taste
Ingredients
- YOU WILL NEED
- 3 Aubergines
- 4 Courgettes
- 2 Red peppers
- 5 Ripe tomatoes
- 5 tbsp Olive oil
- 1 small bunch Basil
- 1 Onion . peeled and thinly sliced
- 3 Garlic cloves. peeled and crushed
- 1 tbsp. Red wine vinegar
- 1 tsp. Sugar
Method
- 1. Cut the aubergines into 2cm chunks. Cut the courgettes across into 2cm slices. Peel the peppers, then chop into bite-size chunks.
- 2. Peel the tomatoes after leaving for 20 min in hot water. Quarter the tomatoes, scrape away the seeds with a spoon, then roughly chop the flesh.
- 3. Brown the aubergines for 5 mins on each side until the pieces are soft on both sides on 2 tbsp olive oil. Set them aside and fry the courgettes in another tbsp oil for 5 mins, until golden on both sides. Repeat with the peppers.
- 4. Cook the onion in the pan for 5 mins. Add the garlic and fry for a further min. Stir in the vinegar and sugar, then tip in the tomatoes and half the basil leaves. Return the vegetables to the pan with some salt and pepper and cook for 5 mins. Decorate with basil.
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Ingredients
- t tblsp olive oil
- 5 cloves garlic, crushed
- 1 onion, chopped
- 2 cups peeled and diced eggplant
- 2 cups chopped zucchini
- 1 green bell pepper, chopped
- 1 (14.5 ounce) can diced tomatoes
- 1 tblsp dried basil
- 1 tblsp dried parsley
- ½ tsp salt
- 1/8 tsp clack pepper
- 1 (8 ounce) package frozen cheese ravioli
- ¾ cup shredded mozzarella cheese
Method
- 1.Preheat oven to 350 degrees F (175 degrees C), spray a 2 1/2-quart baking dish with cooking spray.
- 2.Heat the olive oil in a large skillet over medium heat, cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes.
- 3. Stir in the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper, bring the mixture to a boil, stirring frequently.
- 4. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.
- 5. Cook the frozen ravioli as directed on the package, drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish, spoon the hot vegetables over the ravioli.
- 6. Sprinkle with the cheese.
- 7. Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.
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