Ratatouille Recipe Moosewood 👉 Coat a large wide pan with olive oil. Serve on a bed of rice or in a bowl accompanied by some good french bread.
Ratatouille from Moosewood Cookbook 14 cup olive oil 4 cloves garlic crushed Bay leaf 1 medium onion salt 1 small Eggplant 3 Tbsp Dry red wine 12 Cup Tomato juice 1 tsp Dried basil 1 tsp dried marjorm 12 tsp Dried oregano 1 dash ground rosemary 2 small Zucchini cubed 2 medium bell peppers in strips or cubes 2 Tbsp Tomato paste 2 tsp salt black pepper to taste Fresh parsley chopped 2 Med tomatoes cut in chunks Heat oil in. So in honor of the wonderful Moosewood restaurant heres the ratatouille recipe were having tonight. Add bay leaf and onion salt lightly.
1 12 tsp salt.
Add eggplant salt and herbs and stir. Place the zucchini eggplant bell peppers onion garlic oregano olive oil 1 tablespoon salt and 1½ teaspoons black pepper in a large bowl and toss to combine. Add the eggplant season generously with salt and pepper and cook stirring occasionally until browned in spots about 2 minutes. 2 cups chopped onion.