Michel Debost's Ratatouille Recipe
Servings: 4
Ingredients
- 1 lb Each of eggplant, zucchini, tomato, onion
- 1 head garlic [!maybe he means "clove," maybe not] Salt Grnd peppercorns Bouquet of thyme & laurel [5 sprigs thyme, 3 large bay leaves]
- 1 pt Extra virgin olive oil [!maybe he means "c."] Deep cast-iron pan With lid
Directions
- Found - a recipe by one of the more famous musicians [flutists] in this world [my annotations are in square brackets] - (pronounce RATATOOY)
- Preparation time 1/2 hour. Cooking time 3 hrs.
- Wipe (don't wash) vegetables. Slice eggplants lengthwise, salt and brown. Set aside. Likewise with onions. Peel tomatoes after dipping them in boiling water. Line pan with one layer of eggplant slices.
- [Crush, chop, and saute/fry the garlic. Sprinkle on ad lib between layers the original recipe lists garlic as an ingredient but doesn't say what to do with it, so I guess this is more or possibly less right.] Then, in layers, add in sliced tomatoes, zucchini, onions (salt and pepper).
- Halfway up add in thyme and laurel bouquet, then again eggplant etc.
- finishing with one layer of eggplant. Cover and cook very, very slowly for 3 hours without stirring. Upon serving, stir, remove bouquet, and add in one beaten raw egg [optional!].
- Bon appetit Michel Debost Orchestre de Paris
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 513g | |
| Recipe makes 4 servings | |
| Calories 1054 | |
| Calories from Fat 960 | 91% |
| Total Fat 108.68g | 136% |
| Saturated Fat 15.06g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 24mg | 1% |
| Potassium 891mg | 25% |
| Total Carbs 22.64g | 6% |
| Dietary Fiber 7.3g | 24% |
| Sugars 11.07g | 7% |
| Protein 4.3g | 7% |
