Easy Ratatouille - Revision history

Griscom at 00:22, 8 September 2011

2011-09-08T00:22:15Z

← Older revision		Revision as of 00:22, 8 September 2011
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	# Add the zucchini and cook, stirring occasionally, until they soften, about 2 or 3 minutes. Add the onion and cook 1 to 2 minutes. Add garlic and thyme and cook for 30 seconds. Add the tomatoes and keep cooking until the tomatoes begin to break down, another few minutes. Remove the pan from the heat and sprinkle with salt and pepper. Taste and adjust the seasoning if necessary, garnish with the herb, and serve immediately, at room temperature, or chilled.		# Add the zucchini and cook, stirring occasionally, until they soften, about 2 or 3 minutes. Add the onion and cook 1 to 2 minutes. Add garlic and thyme and cook for 30 seconds. Add the tomatoes and keep cooking until the tomatoes begin to break down, another few minutes. Remove the pan from the heat and sprinkle with salt and pepper. Taste and adjust the seasoning if necessary, garnish with the herb, and serve immediately, at room temperature, or chilled.
	==Source==		==Source==
	[~~New York Times, 18-Aug-11~~ http://dinersjournal.blogs.nytimes.com/2011/08/18/the-minimalist-easy-ratatouille/?ref=theminimalist]		[http://dinersjournal.blogs.nytimes.com/2011/08/18/the-minimalist-easy-ratatouille/?ref=theminimalist\| New York Times, 18-Aug-11]

Griscom: /* Source */

2011-09-08T00:21:18Z

Source

← Older revision		Revision as of 00:21, 8 September 2011
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	# Add the zucchini and cook, stirring occasionally, until they soften, about 2 or 3 minutes. Add the onion and cook 1 to 2 minutes. Add garlic and thyme and cook for 30 seconds. Add the tomatoes and keep cooking until the tomatoes begin to break down, another few minutes. Remove the pan from the heat and sprinkle with salt and pepper. Taste and adjust the seasoning if necessary, garnish with the herb, and serve immediately, at room temperature, or chilled.		# Add the zucchini and cook, stirring occasionally, until they soften, about 2 or 3 minutes. Add the onion and cook 1 to 2 minutes. Add garlic and thyme and cook for 30 seconds. Add the tomatoes and keep cooking until the tomatoes begin to break down, another few minutes. Remove the pan from the heat and sprinkle with salt and pepper. Taste and adjust the seasoning if necessary, garnish with the herb, and serve immediately, at room temperature, or chilled.
	==Source==		==Source==
	[New York Times, 18-Aug-11\| http://dinersjournal.blogs.nytimes.com/2011/08/18/the-minimalist-easy-ratatouille/?ref=theminimalist]		[New York Times, 18-Aug-11 http://dinersjournal.blogs.nytimes.com/2011/08/18/the-minimalist-easy-ratatouille/?ref=theminimalist]

Griscom at 00:20, 8 September 2011

2011-09-08T00:20:51Z

← Older revision		Revision as of 00:20, 8 September 2011
Line 20:		Line 20:
	# Put the oil in large skillet and turn heat to medium. Add the eggplant, sprinkle with salt and pepper, and cook, stirring occasionally, until soft and golden, 15 to 20 minutes.		# Put the oil in large skillet and turn heat to medium. Add the eggplant, sprinkle with salt and pepper, and cook, stirring occasionally, until soft and golden, 15 to 20 minutes.
	# Add the zucchini and cook, stirring occasionally, until they soften, about 2 or 3 minutes. Add the onion and cook 1 to 2 minutes. Add garlic and thyme and cook for 30 seconds. Add the tomatoes and keep cooking until the tomatoes begin to break down, another few minutes. Remove the pan from the heat and sprinkle with salt and pepper. Taste and adjust the seasoning if necessary, garnish with the herb, and serve immediately, at room temperature, or chilled.		# Add the zucchini and cook, stirring occasionally, until they soften, about 2 or 3 minutes. Add the onion and cook 1 to 2 minutes. Add garlic and thyme and cook for 30 seconds. Add the tomatoes and keep cooking until the tomatoes begin to break down, another few minutes. Remove the pan from the heat and sprinkle with salt and pepper. Taste and adjust the seasoning if necessary, garnish with the herb, and serve immediately, at room temperature, or chilled.
			==Source==
			[New York Times, 18-Aug-11\| http://dinersjournal.blogs.nytimes.com/2011/08/18/the-minimalist-easy-ratatouille/?ref=theminimalist]

Griscom: /* Ingredients */

2011-09-08T00:19:47Z

Ingredients

← Older revision		Revision as of 00:19, 8 September 2011
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	* 1/3 to 1/2 cup extra virgin olive oil		* 1/3 to 1/2 cup extra virgin olive oil
	* Salt and freshly ground black pepper		* Salt and freshly ground black pepper
	1 medium zucchini, roughly chopped		* 1 medium zucchini, roughly chopped
	1 medium onion, roughly chopped		* 1 medium onion, roughly chopped
	1 tablespoon fresh thyme leaves, chopped		* 1 tablespoon fresh thyme leaves, chopped
	1 tablespoon minced garlic		* 1 tablespoon minced garlic
	2 medium tomatoes (or 3 canned plum tomatoes, drained), roughly chopped		* 2 medium tomatoes (or 3 canned plum tomatoes, drained), roughly chopped
	1/2 cup minced fresh parsley or basil leaves, for garnish.		* 1/2 cup minced fresh parsley or basil leaves, for garnish.

	==Method==		==Method==

Griscom: Created page with '==Summary== ===Yield=== 4 to 6 servings ===Time=== 30 minutes ==Ingredients== * 1 large or 2 medium eggplants * 1/3 to 1/2 cup extra virgin olive oil * Salt and freshly ground b…'

2011-09-08T00:19:19Z

Created page with '==Summary== ===Yield=== 4 to 6 servings ===Time=== 30 minutes ==Ingredients== * 1 large or 2 medium eggplants * 1/3 to 1/2 cup extra virgin olive oil * Salt and freshly ground b…'

New page

==Summary==
===Yield===
4 to 6 servings
===Time===
30 minutes

==Ingredients==
* 1 large or 2 medium eggplants
* 1/3 to 1/2 cup extra virgin olive oil
* Salt and freshly ground black pepper
1 medium zucchini, roughly chopped
1 medium onion, roughly chopped
1 tablespoon fresh thyme leaves, chopped
1 tablespoon minced garlic
2 medium tomatoes (or 3 canned plum tomatoes, drained), roughly chopped
1/2 cup minced fresh parsley or basil leaves, for garnish.

==Method==
# Trim the eggplant and cut it into 1-inch cubes. If the eggplant is large, soft or especially seedy, sprinkle the cubes with salt, put in a colander and let sit for 30 to 60 minutes. Rinse, drain and pat dry.
# Put the oil in large skillet and turn heat to medium. Add the eggplant, sprinkle with salt and pepper, and cook, stirring occasionally, until soft and golden, 15 to 20 minutes.
# Add the zucchini and cook, stirring occasionally, until they soften, about 2 or 3 minutes. Add the onion and cook 1 to 2 minutes. Add garlic and thyme and cook for 30 seconds. Add the tomatoes and keep cooking until the tomatoes begin to break down, another few minutes. Remove the pan from the heat and sprinkle with salt and pepper. Taste and adjust the seasoning if necessary, garnish with the herb, and serve immediately, at room temperature, or chilled.