- 11. RATATOUILLE
- To peel the skins ... the tomatoes are heated. Ratatouille (pronounced "ra-ta-TOU-ee") may be served hot or cold. Makes 6 servings.
Ingredients: 11 (basil .. oil .. oregano .. salt .. strips .. wedges ...)
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- 12. RATATOUILLE
- In a large pan, ... boiled off and the ratatouille has the consistency of a stew. Season with basil, oregano, or thyme.
Ingredients: 9 (eggplant .. oil .. olives .. peppers .. thyme .. tomatoes ...)
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- 13. RATATOUILLE
- Combine the water and ... prefer a real "French-style" ratatouille, continue cooking for ... any other stew. Serves 6.
Ingredients: 15 (ground .. oil .. salt .. wedges ...)
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- 14. RATATOUILLE
- Heat 1/4 cup of ... allow moisture to evaporate. Ratatouille should have a little ... with the parsley and tomato.
Ingredients: 12 (chunks .. cubes .. leaves .. oil .. optional .. parsley ...)
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- 15. RATATOUILLE
- May be served either ... for seasoning. If the Ratatouille is to be served ... minutes of cooking if desired.
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- 16. RATATOUILLE
- The olive oil, herbs, ... region's popular vegetable stew, ratatouille, an endlessly versatile ... parsley. Serves 6 to 8.
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- 17. ZITI RATATOUILLE
- In 6 quart pan ... and half. May make ratatouille ahead and refrigerate. Take ... Low fat and low cholesterol.
Ingredients: 12 (cheese .. oil .. pieces .. salt .. wedges .. ziti ...)
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- 18. ANGIE'S RATATOUILLE
- This is a great low-cal dish if you're on a diet. Cook all the above ingredients in a large non-stick pot for about 20 minutes. For a special side ...
Ingredients: 9 (celery .. chunks .. garlic .. oil ...)
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- 19. BAKED RATATOUILLE
- Preheat to 300 degrees. In heavy casserole, make solid layer of eggplant slices and sprinkle generously with garlic salt. Add separate layers of ...
Ingredients: 7 (juice .. oil .. salt ...)
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- 20. BAKED RATATOUILLE
- Layer the onions, garlic, eggplant, zucchini, peppers and tomatoes in a 5 to 6 quart casserole. Sprinkle a little of the salt, basil, and parsley ...
Ingredients: 10 (basil .. chunks .. cubes .. oil .. parsley .. salt ...)
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