Ratatouille is one of my favorites and is super easy. I know they say you don't need to anymore, but I always salt and press my eggplant slices before dicing and adding to the pot.
1 onion cloves of garlic (however many you want) 1 eggplant (medium, or bigger if you want more stuff) 1 large can of fire-roasted tomatoes (I usually use diced I think) 2+ zucchini Olive oil salt and other herbs to taste red wine to taste as well (optional)
slice your eggplant and place between paper towels; salt both sides and press for 1/2 an hour. Usually I just put the slices under the cutting board and then chop everything up on top.
Chop your onion and garlic. Heat olive oil in large pot and add onion. Saute until translucent. Then chop your eggplant, and add eggplant and garlic to the pot, along with lots of olive oil. I keep adding oil as the eggplant will drink it up. Then add your can of tomatoes and chop up your zucchini and add that. Add the wine, salt, etc. Simmer until zucchini has reached desired tenderness. Good over angel hair pasta with parmesan.
Vegetarian chili 1 bag frozen broccoli 2 cans black beans (drained) 2 cans rotel (or 1 can rotel and 1 can diced tomatoes if you want milder) 1 jar salsa (any potency) 1 onion cumin and salt to taste (i usually only add some salt and nothing else but I'm lazy like that)
chop onion and saute in oil (I always use olive oil). You can put in garlic too if you want. Open your beans, tomatoes, and salsa and add to the pot after the onions are translucent. Bring up to simmer and add frozen broccoli. Cook until broccoli is as cooked as you want it. You can serve with rice if you want, and it's good with shredded cheese just in a bowl kind of like stew.
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timeasmymeasure
no subject
Date: 2012-11-29 08:51 pm (UTC)1 onion
cloves of garlic (however many you want)
1 eggplant (medium, or bigger if you want more stuff)
1 large can of fire-roasted tomatoes (I usually use diced I think)
2+ zucchini
Olive oil
salt and other herbs to taste
red wine to taste as well (optional)
slice your eggplant and place between paper towels; salt both sides and press for 1/2 an hour. Usually I just put the slices under the cutting board and then chop everything up on top.
Chop your onion and garlic. Heat olive oil in large pot and add onion. Saute until translucent. Then chop your eggplant, and add eggplant and garlic to the pot, along with lots of olive oil. I keep adding oil as the eggplant will drink it up. Then add your can of tomatoes and chop up your zucchini and add that. Add the wine, salt, etc. Simmer until zucchini has reached desired tenderness. Good over angel hair pasta with parmesan.
Vegetarian chili
1 bag frozen broccoli
2 cans black beans (drained)
2 cans rotel (or 1 can rotel and 1 can diced tomatoes if you want milder)
1 jar salsa (any potency)
1 onion
cumin and salt to taste (i usually only add some salt and nothing else but I'm lazy like that)
chop onion and saute in oil (I always use olive oil). You can put in garlic too if you want. Open your beans, tomatoes, and salsa and add to the pot after the onions are translucent. Bring up to simmer and add frozen broccoli. Cook until broccoli is as cooked as you want it. You can serve with rice if you want, and it's good with shredded cheese just in a bowl kind of like stew.