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Ratatouille (Passover)



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chocolate moose




 
 
    
 

Post Tue, Apr 15 2008, 9:44 pm
Ratatouille (Passover)
from purple spice and spirit cookbook, posted on request

2 cut up onions
oil for frying
4 zucchinis, sliced
2 eggplants cubed
6 tomatoes, cut up
1/2 cup water
salt to taste
sugar, if desired

Sautee onions and add the zucchini, eggplants, tomatoes and water and bring to a boil. Let cook about an hour, stirring often. uncover last 15minutes to allow liquid to reduce. Add seasonings.

Makes 10-12 servings.
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shalhevet




 
 
    
 

Post Wed, Apr 16 2008, 12:16 pm
Sounds good. I'm going to try it. Very Happy
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drumjj




 
 
    
 

Post Wed, Apr 16 2008, 1:02 pm
I make this put I also put in small cubed potatoes it makes it more filling
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Mishie




 
 
    
 

Post Wed, Apr 16 2008, 1:19 pm
This sounds really good!
I usually make ratatouille the same way, except I add tomato-paste.
But, I think I like it better without.
Lately, I haven't been so much into tomato-paste, so even for lasagna I use crushed/cubed tomatoes instead.
It comes out so much better!!!
I want to try and make this recipe during Chol-HaMoed.
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red sea




 
 
    
 

Post Wed, Apr 16 2008, 1:35 pm
looks really good, I want to try it
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chocolate moose




 
 
    
 

Post Wed, Apr 16 2008, 1:44 pm
Smile
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justanothermother




 
 
    
 

Post Wed, Apr 16 2008, 2:27 pm
Thank you, I'm adding the ingredients to my shopping list to make tomorrow. I'm also going to try your salmon recipe.
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chocolate moose




 
 
    
 

Post Fri, Apr 18 2008, 7:13 pm
great! enjoy it !
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chocolate moose




 
 
    
 

Post Thu, Mar 26 2009, 10:13 pm
bump
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shopaholic




 
 
    
 

Post Sat, Mar 28 2009, 10:43 pm
I don't eat this but I always make a big potful because everyone else likes it.
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chocolate moose




 
 
    
 

Post Sat, Mar 28 2009, 10:46 pm
shopaholic wrote:
I don't eat this but I always make a big potful because everyone else likes it.


Could you tweak it to suit yourself; like by leaving out the eggplants etc. ?
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Barbara




 
 
    
 

Post Sat, Mar 28 2009, 11:46 pm
chocolate moose wrote:
shopaholic wrote:
I don't eat this but I always make a big potful because everyone else likes it.


Could you tweak it to suit yourself; like by leaving out the eggplants etc. ?


I strongly suspect that *I* would be the only one to eat it, but I may try it anyway.

Somehow, though, I can't help thinking of that movie from a couple of years ago, abou the rat that wanted to be a chef.
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mochacoffee




 
 
    
 

Post Wed, Apr 01 2020, 9:43 pm
Bumping this up. I'm looking for a ratatouille recipe for pesach. Anyone know if this one is good or have a good recipe? Do I need to add tomato sauce to this recipe?
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dee's mommy




 
 
    
 

Post Wed, Apr 01 2020, 9:55 pm
I make this every year. I really like it, and with my small family, it lasts the whole Pesach.
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imasinger




 
 
    
 

Post Wed, Apr 01 2020, 9:59 pm
Mine is a bit different, uses tomato juice and paste. I just use the juice in a large can of tomatoes:

Heat olive oil in bottom of large pot. Crush a few cloves of garlic l, and 1 medium diced onion. Add 1 peeled and diced eggplant (I sometimes do a couple of Chinese eggplant cheaper and don't need to be peeled), 1/4 C red wine, 1/2 C tomato juice. Stir, cover for 15 min on low heat. Add 2 chopped zucchini, a couple of chopped bell peppers. Simmer 10 more minutes, add spices (see my note). Add 2 T tomato paste and 2 medium tomatoes, salt and pepper to taste.

* Traditional spices - add bay leaf in beginning, then after veggies, add 1 t basil, marjoram, rosemary, and 1/2 t oregano.

* Spicy version I like -- skip the bay leaf, add 1 t turmeric, cumin, coriander, cayenne to taste.

I often make a double batch and freeze a bunch of it, it's great year round.
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chocolate moose




 
 
    
 

Post Thu, Apr 02 2020, 1:09 pm
that's super but Lubavitchers don't use some of those ingredients during Pesach
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