New Potato and Cilantro Ratatouille

Dave DeWitt Leave a Comment

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New Potato and Cilantro Ratatouille
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Now here’s a delicious spring vegetarian dish that utilizes new potatoes, and feel free to increase their number and reduce the eggplant if you so desire.

Ingredients


  • 1 medium eggplant, cut into 1 inch cubes

  • 1 tablespoon coarse salt

  • 1/4 cup olive oil

  • 2 stalks celery, cut in 1 inch pieces

  • 2 medium leeks, cut in 1 inch pieces

  • 2 purple onions, cut in 1 inch pieces

  • 7 cloves garlic, chopped

  • 4 new potatoes, quartered

  • 1 green bell pepper, coarsely chopped

  • 1 red bell pepper, coarsely chopped

  • 2 zucchini, cut into 1 inch pieces

  • 6 tomatoes, quartered

  • 1 cup vegetable stock

  • 1 1/2 cups fresh cilantro, chopped

  • 3 tablespoons plus 1/3 cup sesame oil (not the Oriental concentrate variety)

  • 2 tablespoons New Mexican red chile powder



Instructions


Preheat the oven to 375 degrees. Place the eggplant in a colander. Toss with salt and set aside for 1 hour to remove moisture. Pat dry with paper towels.

In a large skillet, heat the olive oil. Saute the celery, leeks, onions, and garlic. Carefully remove the sauted vegetables, leaving the oil in the skillet. Place the vegetables in a large oven-proof casserole dish.

Saute the potatoes in the skillet for about 5 minutes, then add to the casserole. Next, increase the heat and stir-fry the red and green bell peppers and zucchini in the skillet for about 5 minutes. Add this to casserole with the tomatoes, broth, cilantro, 3 tablespoons sesame oil, and the chile powder. Stir gently and bake for 30 minutes, uncovered.

Wipe out the skillet and add the 1/3 cup sesame seed oil. Over medium heat, saute the eggplant until tender. Stir the eggplant into the casserole and bake, covered, for 30 more minutes.

Servings
8
Servings
8
New Potato and Cilantro Ratatouille
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Now here’s a delicious spring vegetarian dish that utilizes new potatoes, and feel free to increase their number and reduce the eggplant if you so desire.

Ingredients


  • 1 medium eggplant, cut into 1 inch cubes

  • 1 tablespoon coarse salt

  • 1/4 cup olive oil

  • 2 stalks celery, cut in 1 inch pieces

  • 2 medium leeks, cut in 1 inch pieces

  • 2 purple onions, cut in 1 inch pieces

  • 7 cloves garlic, chopped

  • 4 new potatoes, quartered

  • 1 green bell pepper, coarsely chopped

  • 1 red bell pepper, coarsely chopped

  • 2 zucchini, cut into 1 inch pieces

  • 6 tomatoes, quartered

  • 1 cup vegetable stock

  • 1 1/2 cups fresh cilantro, chopped

  • 3 tablespoons plus 1/3 cup sesame oil (not the Oriental concentrate variety)

  • 2 tablespoons New Mexican red chile powder



Instructions


Preheat the oven to 375 degrees. Place the eggplant in a colander. Toss with salt and set aside for 1 hour to remove moisture. Pat dry with paper towels.

In a large skillet, heat the olive oil. Saute the celery, leeks, onions, and garlic. Carefully remove the sauted vegetables, leaving the oil in the skillet. Place the vegetables in a large oven-proof casserole dish.

Saute the potatoes in the skillet for about 5 minutes, then add to the casserole. Next, increase the heat and stir-fry the red and green bell peppers and zucchini in the skillet for about 5 minutes. Add this to casserole with the tomatoes, broth, cilantro, 3 tablespoons sesame oil, and the chile powder. Stir gently and bake for 30 minutes, uncovered.

Wipe out the skillet and add the 1/3 cup sesame seed oil. Over medium heat, saute the eggplant until tender. Stir the eggplant into the casserole and bake, covered, for 30 more minutes.

Servings
8
Servings
8
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