|The Complete Book of Japanese Cooking|
|by Elisabeth Ortiz|
This is the cookbook for anyone who enjoys the simple, fresh and beautifully presented foods of Japan, and is the ideal introduction for those who...
101 - 110 of 219 for ratatouille without eggplant
In large (2 quart) casserole dish, pour oil and sprinkle some of onion and garlic. Place layers of vegetables, sprinkling occasionally with herbs, ...
Cook in stir-fry pan until tender. Sprinkle with Parmesan cheese. Serves 6.
Preheat oven to ... do not peel eggplant. Cut into ... stir. Serve hot or well chilled. May be reheated. Serves 12-16. Delicious and well worth the effort.
Saute onion, eggplant, and tomatoes to make a slight gravy. Add squash, pepper, and spices. Cover pan and simmer slowly for about 1/2 hour.
Chop eggplant; cut zucchini ... 20 minutes to evaporate most of the liquid. Serves 8-10. This can also be served chilled. Particularly good in the summer.
Chop all vegetables ... turn transparent. Add eggplant, peppers and ... optional, and can be varied somewhat according to the season and your own preferences.
In a large ... sauteed vegetables and eggplant to a large ... basting the top once or twice with some of the pan juices. Serve topped with parsley. Serves 6-8.
In 3-quart casserole, combine onion, green pepper, eggplant, garlic and ... 5 grams fat, 8 milligrams sodium. Exchanges per serving: 2 vegetable, 1 fat.
Simmer all ingredients except tomatoes for 30 minutes. Drain some of liquid. Place mixture in 9 x 13 inch baking dish. Add tomatoes, cut into wedges. ...
Cook tomatoes in olive oil. Add remaining ingredients and cook on low heat, covered, for 1 hour. Serves 6.
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