New York City Chefs Daily Recipe for 08/30/02 : Ratatouille
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Ratatouille recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 08/30/02 : Ratatouille
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  Arqua Restaurant
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"As we graze it grows"

2 lbs. ripe tomatoes
1/2 cup olive oil
2 onions, thinly sliced
2 red peppers, seeded and cut into chunks
1 yellow or orange pepper, seeded and cut into chunks
1 large Aubergine (Eggplant), cut into chunks
2 Courgettes (Zucchini), cut into thick slices
4 garlic cloves, crushed
2 bay leaves
1 tablespoon chopped young thyme
Salt and ground black pepper

Plunge the tomatoes into boiling water for 30 seconds, then refresh in cold water. Peel away the skins and chop roughly.  Heat a little of the oil in a large, heavy based pan and fry the onions for 5 minutes.  Add the pepper and fry for a further 2 minutes.  Drain. Add the Aubergine and more oil and fry gently for 5 minutes.  Add the remaining oil and Courgettes and fry for 3 minutes.  Drain. Add the garlic, and tomatoes to the pan with the bay leaves and thyme and a little salt and pepper.  Cook gently until the tomatoes have softened and are turning pulpy.  Return all the vegetables to the pan and cook gently, stirring frequently for about 15 minutes, until fairly pulpy but retaining a little texture. Season with more salt and pepper to taste.  Delicious hot or cold with pasta, eggs, fish or meat. Great with roast lamb. Serves 6.
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