Open Directory - Home: Cooking: Soups and Stews: Fruit and Vegetable: Eggplant

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: Eggplant (10)

Ratatouille@ (35)

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Cream of Eggplant Soup - Using celery, potato, and cream with chicken stock making six servings.
Eggplant Miso Soup - Short ingredient list that contains tofu, carrots, and scallions.
Eggplant Stew - Calls for eggplant, onion, tomatoes, and lemon juice. Serves eight.
Mediterranean Eggplant Soup - Contains Italian herb mix, tomato, garlic, and onion. Six to eight servings.
Roasted Eggplant Soup - Using tomatoes, goat cheese, stock, and cream.
Roasted Eggplant Soup - Combines cream, stock, and bell pepper. Four servings.
Smoky Eggplant Soup - Made with chicken broth, parmesan, and herbs.
Stuffed Eggplant Soup - Tomato concassé, peppers, andouille sausage, shrimp, and cream are combined with chicken stock.
Tomato Eggplant Soup with Couscous - Tomatoes combined with vegetable stock and herbs.
Vegetable Eggplant Soup - Celery, turnips, tomato, carrots, and onion are combined with chicken stock to make ten servings.

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Last update: Friday, May 11, 2007 6:17:15 PM EDT - edit

Description

Top
: Home
: Cooking
: Soups and Stews
: Fruit and Vegetable
: Ratatouille (35)

Open Directory - Home: Cooking: Soups and Stews: Fruit and Vegetable: Ratatouille

See also:

Baked Spiced Ratatouille - Eggplant, zucchini, onion, and canned tomatoes, seasoned with garlic, orange zest, cinnamon, and ginger, and baked into puff pastry.
Balsamic Ratatouille - Sautéed vegetables seasoned with thyme and balsalmic vinegar.
Creole Grilled Mirliton Ratatouille - Grilled eggplant, mirliton (chayote squash) with onions and red bell peppers. Season with parsley, bay leaves, thyme, and creole seasoning.
Crockpot Ratatouille - Eggplant, tomatoes, zucchini, onion, and bell pepper, seasoned with basil, garlic, and parsley.
Easy Ratatouille - Oven-roasted vegetables with Italian herbs, Dijon mustard, balsalmic vinegar, and optional cayenne pepper.
Fat Free Ratatouille - Eggplant, zucchini, and squash soup, made with canned tomato, vegetable, or V-8 juice.
Gagutz - Ratatouille Soup - Fat-free vegan recipe. Eggplant, zucchini, and plum tomatoes, seasoned with onion, garlic, red wine, and Italian seasoning.
Garden Ratatouille - Sliced vegetables, sautéed and then baked with commercial pasta sauce and parmesan cheese.
Grilled Ratatouille - Fresh vegetables with canned stewed tomatoes, seasoned with herbs.
Impossible Ratatouille Pie - Sautéed vegetables baked into a mixture of Monterey jack cheese and sour cream.
Judi's Ratatouille Lasagne - Seasoned with Italian herbs, red wine, and Béchamel sauce.
Kamfounata - Moroccan Ratatouille - Eggplant, zucchini, and tomatoes, with bell pepper, onion, garlic, and parsley or coriander.
Low-Fat Hot Ratatouille - Microwaved vegetables with spaghetti sauce, parmesan, and mozzarella cheese.
Potato Ratatouille - Fat-free vegan stew uses zucchini, tomatoes, potatoes, green peppers, with herbs, garlic, and onion. Includes nutritional analysis.
Quick Ratatouille - Twenty-minute casserole of eggplant, zucchini, canned tomatoes, and mushrooms, seasoned with thyme, red wine, and garlic. No onions.
Quick-Cooking Ratatouille - Low-carbohydrate recipe with scallions and cherry tomatoes.
Ratatouille - Adapted from Julia Child's Mastering the Art of French Cooking (Volume 1), Knopf, 1971.
Ratatouille - Sautéed vegetables with cumin, coriander, and chili powder.
Ratatouille - Zucchini, red peppers, and tomatoes, with onion and garlic. Seasoned with pepper, mustard, lemon juice, and parsley. Salt-free.
Ratatouille - Sautéed vegetables with thyme, bay leaf, and optionally served with Gruyere cheese.
Ratatouille - Sautéed vegetables with oregano, thyme, coriander, fennel seeds, and fresh basil.
Ratatouille - Vegetable soup with basil, oregano, and thyme.
Ratatouille - Traditional recipe from the South of France, with preparation instructions for one-pot and separate cooking of each vegetable.
Ratatouille - Sautéed vegetable casserole based on roasted eggplant.
Ratatouille - Sautéed vegetables with white wine, thyme, basil, and lemon, to serve hot or cold.
Ratatouille - Low-carbohydrate recipe of sautéed vegetables with ground beef, mozzarella and parmesan cheese, and canned mushrooms.
Ratatouille - Eggplant, zucchini, mushrooms, bell pepper, and tomatoes, seasoned with sautéed garlic and parmesan cheese.
Ratatouille Nicoise - Seasoned with garlic and a bay leaf.
Ratatouille Nicoise - Fresh tomatoes, zucchini, eggplant, onion, and green peppers, seasoned with garlic and capers.
Ratatouille Pie with Nutritional Yeast Gravy - Vegetables baked into a herbed crust.
Ratatouille Quiche - Includes sautéed vegetables with nutmeg and Swiss cheese.
Ratatouille Soup - Made with fresh vegetables and canned broth.
Ratatouille with White Beans - Sautéed vegetables, pre-cooked beans, with oregano, parsley, and red wine vinegar.
Seared Salmon Steaks with Ginger Ratatouille - Uses fresh ginger and white wine fish stock. In French and English.
Summer Vegetable Ratatouille - Squash, bell peppers, and fresh thyme to the standard base of eggplant, zucchini, and tomatoes.

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Last update: Wednesday, February 25, 2009 7:50:28 PM EST - edit

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