Prep for Success Recipes
can enjoy.
It was made possible through the selfless efforts of the parents of Cayman Prep students who worked tirelessly to see the project through to fruition.
iNews will be serializing local and world recipes from Prep to Success which is available to buy at Cayman Prep and High School, Diver’s Supply & Book Nook.
Nutrition Facts per serving: Calories 96.81; Protein 1.96 Gm; Carbs 8.123 Gm; Fat 7.158 Gm; Cholesterol 0 mg; Dietary Fiber 2.433 Gm; Sugar 4.327 Gm; Sodium 312.8 mg; Calcium 46.59 mg; Potassium 404.4 mg; Iron 1.381 mg
DIRECTIONS
1. Preheat oven to 350°F.
2. Sweat the sliced onion and garlic in approximately 2 tablespoons olive oil; add the tomatoes, and mash with a potato masher; cook over medium heat for at least half an hour.
3. In a large bowl, pour about 2 to 3 tablespoons of olive oil. Add salt, pepper, oregano and basil.
4. To the olive oil mixture, add the chopped aubergine, courgettes and bell peppers; toss until vegetables are lightly covered in the oil.
5. Place in a baking tin; roast for half an hour.
6. Put all the ingredients, including the parsley, in a serving bowl, and mix together. Top with the remainder of the parsley.
SERVES 4 TO 6
- 1 aubergine (eggplant), coarsely chopped
- 2 courgettes (zucchini),
- coarsely chopped
- 1 green bell pepper, coarsely chopped
- 1 red bell pepper, coarsely chopped
- 1 onion, sliced
- 1 clove garlic, sliced
- 2 (1 4.5 oz.) cans of diced tomatoes
- Olive oil
- 1/2 tsp. sa l t
- 1/2 tsp. bl ack pepper
- 1 tsp . oregano
- 1 tsp. basil
- 1 handful fresh parsley, chopped
Ratatouille may be served hot, but is best if cooled overnight. The traditional French method of making this stew; is to cook all the ingredients together on the stove. The remit is a rather greasy slush. This version, introduced to the Pimentel family by an English chef, always receives great praise from French relatives.
Vive l’entente cordiale.