Thursday, October 2, 2014

RECIPE: Moroccan Ratatouille

This is a great recipe for using up a lot of produce at once. The recipe is very flexible so feel free to add in additional vegetables as you see fit.

Difficulty Level Easy
Time: Aprox 30 minutes

1 TBS butter
2 Cloves garlic
1 Onion
1 eggplant
2-3 zucchini
2 carrots
1 bell pepper
1 rutabaga
1 can tomato paste
1 cup water or vegetable stock
1 TBS cumin
1 tsp paprika
Salt and Pepper

1.     Chop vegetables into small, bite sized pieces that are approximately the same size

2.     Heat butter in a pot and add onions once hot

3.     After a minute or two when the onions begin to get translucent add pressed garlic

4.     Once Garlic has browned add the chopped vegetables starting with the carrots and rutabaga as they will take longer to cook

5.     Allow the veggies to brown for approximately 5 minutes, this will bring out a more robust flavor

6.     Add tomato paste and a the water or stock to form a sauce like consistency

7.     Season with spices and allow the sauce to simmer for approximately 20 minutes until the sauce is significantly reduced and the vegetables are tender

8.     Season with salt and pepper to taste

9.     Serve over couscous or as a side!

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