Kiss The Cook | Ratatouille (2 Recipe)

                                  Recipe 1 (Fry)     
                                  Ingredients:

• 2 aubergines
• 2 onions
• 1 garlic clove
• 4 tablespoons olive oil
• 1 red bell pepper
• 1 green bell pepper
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• 2 lbs tomatoes (907g)
• 4 firm courgettes or 4 zucchini
• salt & freshly ground black pepper

                                Preparation:

1. Rinse and dice the aubergines. Place in a colander, sprinkle with salt. After 20min-1 hour, rinse under running water and blot dry with paper towels.
2. Peel and thinly slice the onions and garlic. and fry lightly in olive oil, in a deep cooking pan, over medium heat. After a few minutes, add the diced aubergines.
3. Rinse the peppers, remove the seeds and membrane and cut into fine strips. Add to the pan when the onions and aubergines are nicely browned. Add the thyme and rosemary sprigs, and season with salt and pepper.
4. Chop roughly tomatoes. (Peel the tomatoes and remove the seeds - this is not mandatory)
5. Rinse but do not peel the courgettes (zucchini) and cut into evenly sized pieces. Add the tomatoes and courgettes about 20 minutes after the seasoning, stir the contents of the pan and continue cooking until the vegetables have released their juices and begin to break down.
6. Remove the herbs and adjust the seasoning before serving. 

TOTAL TIME: 2 hrs 20 mins

CALORIES: 189.6

Recipe 2 (Bake)

Ingredients:

• 1/2 onion, 
• 2 garlic cloves
• 1 cup tomato puree 
• 2 tablespoons olive oil 
• 1 small eggplant 
• 1 smallish zucchini
• 1 smallish yellow squash
• 1 red bell pepper
• Few sprigs fresh thyme
• Salt and pepper

Preparation:

1. Preheat oven to 375F (190C)
2. Pour tomato puree into bottom of a baking dish. Drop the sliced garlic cloves and chopped onion into the purre, stir in one tablespoon of the olive oil and season the sauce with salt and pepper.
3. Trim the ends off the eggplant, zucchini and yellow squash, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube.
4. Сut the eggplant, zucchini, yellow squash and red pepper into very thin slices.
5. Atop the tomato sauce and tut pieces of vegetables in a circle.
6. Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Sprinkle the fresh thyme over the dish.
7. Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.

NOTE: Serve with a dab of soft goat cheese on top (But this is not necessarily!)
TOTAL TIME: 2 hrs

CALORIES: 160
                                                         Enjoy ♥