Best Mediterranean Sunset Recipes

EASY RATATOUILLE RECIPE

Easy Ratatouille Recipe image

This one-pot ratatouille recipe is a hearty and satisfying vegetables stew to make any night of the week. I like it served hot with a perfectly runny egg on top and a side of crusty bread to sop up all the goodness.

Provided by Suzy Karadsheh

Categories Entree

Number Of Ingredients 18

Ingredients

1 lb eggplant (peeled (or part-peeled in striped pattern), and cut into 1-inch pieces)
Kosher salt
Private Reserve Greek extra virgin olive oil
1 medium-sized yellow onion (finely chopped)
1 red bell pepper (stemmed, seeded, and cut into 1-inch pieces)
1 green bell pepper (stemmed, seeded, and cut into 1-inch pieces)
6 garlic cloves (peeled, and minced)
2 lb vine ripe tomatoes (chopped)
2 zucchini (halved length-wise, then cut into 1/2 inch pieces (half moons))
1/2 cup red wine
2 springs fresh thyme
1 tsp black pepper
1 tsp sweet paprika
1 tsp dried rosemary
1 tbsp sherry vinegar
3 tbsp chopped fresh basil
Eggs over-easy fried in extra virgin olive oil
Crusty bread

Steps:

Place eggplant pieces in a large colander over your sink. Sprinkle with salt. Leave for 20 minutes as the eggplant sweats out its bitterness. Pat dry to remove water and excess salt.
In a large heavy pot or Dutch Oven, heat 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add the onions. Cook, stirring regularly, until translucent (about 5 minutes). Now add the red peppers and green peppers, cook for another 4 minutes, and continue to stir.
Add the garlic, tomatoes, zucchini, eggplant, wine, and fresh thyme springs. Stir in black pepper, paprika, and rosemary. Season with kosher salt.
Raise the heat to medium-high and bring to a boil for 5 minutes, stirring once or twice. Turn the heat down then cover and cook over low heat for 20 minutes or so.
Remove the ratatouille from the heat. Taste and adjust seasoning to your liking. Add the sherry vinegar and a generous drizzle of extra virgin olive oil. Top with fresh basil.
To serve, transfer the ratatouille to dinner bowls, top each with a fried egg (sunny-side up) and add crusty bread on the side. (See Cook's Tip)

Nutrition Facts : Calories 99 kcal, Sugar 10.6 g, Sodium 18.3 mg, Fat 0.8 g, SaturatedFat 0.2 g, Carbohydrate 18.2 g, Fiber 6.1 g, Protein 3.8 g, ServingSize 1 serving

MEDITERRANEAN SUNSET

Mediterranean Sunset image

This is my own concoction. I'm really pleased with the results. The anise flavour of the ouzo is very nice with the citrus. Use your citrus of choice - I make it with all 3, depending on what I'm in the mood for and what's at hand.

Provided by evelynathens

Categories Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 3

Ingredients

1 ounce ouzo (or to taste)
grapefruit juice or lemonade
1 tablespoon grenadine

Steps:

Fill a highball glass with ice. Add all ingredients to a shaker and do a little dance -- Pour into highball glass and enjoy!

Nutrition Facts : Calories 53.6, Sodium 5.4, Carbohydrate 13.4, Sugar 9.3

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