Monday, June 26, 2006

Ratatouille Salad

I came across this recipe in this recipe box that my mother kept. In there are various interesting recipes, this is the first of them. I like ratatouille, you can make use of many of the different vegetables that come out during the summer. I’ve had it made with cauliflower, covered in melted cheese, with carrots too. Very versatile recipe, you could make it with anything you have on hand, though the classic recipe involves these basic ingredients.

Ratatouille Salad
1 small eggplant
1 Tbsp + 1/2 tsp salt
1/4 cup + 1 Tbsp olive oil
1 cup chopped onion
1 zucchini, chopped
1 cup green pepper, chopped
2 16-oz cans chickpeas, drained and rinsed
1/4 cup water
3 Tbsp tomato paste
3 Tbsp lemon juice
2 Tbsp wine vinegar
1 garlic clove, minced
1/2 tsp basil, dried
1/8 tsp thyme, dried

Slice eggplant and place in colander. Sprinkle with 1 Tbsp salt; let stand 30 minutes. Rinse under cold water and pat dry. Dice eggplant. Heat 3 Tbsp oil in large skillet; sauté onion 2 minutes. Add eggplant, zucchini and green pepper. Cook, stirring occasionally, 8-10 minutes, until vegetables are tender. Remove to bowl, set aside to cool. Stir in chickpeas.

Combine 1/2 tsp salt, 2 Tbsp oil, water, tomato paste, lemon juice, vinegar, garlic, basil and thyme to make a dressing. Pour this dressing over vegetables; mix gently.

Serve warm or chilled.

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