This is a very simple and inexpensive stew which is better done at least a day ahead.
2 Tbsp of olive oil
2 onions, sliced
3 lb of lamb shoulder cut in large pieces
10 carrots, sliced
4 potatoes, sliced
1 can of italian tomatoes
1 cup of white wine
1 Tbsp of Herbes de Provence
salt and pepper
garlic and parsley
green olives (optional)
2 10 ounce packages of mushrooms
- In a large covered casserole heat the oil and sweat the onions.
- In the meantime, brown the pieces of meat in a large skillet.
- Add the meat to the casserole and deglaze the skillet with the white wine.
- Add the resulting liquid to the casserole as well. Sprinkle the Herbes de Provence on the meat.
- Add the carrots, potatoes, herbs, garlic and parsley.
- Cover with the tomatoes.
- Cook for 1 hour without stirring.
- In the meantime, cook the mushrooms.
- Season and reserve.
- After 1 hour of cooking, add the mushrooms (and the green olives).
- Cook for another 20 minutes or until all the vegetables are tender.
From Ruth Wessels.
Can be made several days ahead (without the cheese on top) and frozen after cooking. Then return the casserole to the oven, to reheat 30 minutes. Spread the cheese and brown just before serving.
1 potato, diced
1 medium zucchini, unpeeled and diced
1 medium eggplant, unpeeled and diced
2 green peppers, diced
2 small carrots, quartered lengthwise and cut into 1 inch strips
1 Bermuda onion, coarsely chopped
1 cup of shelled fresh peas
2 Tbsp chopped parsley
1/3 cup olive oil
1 Tbsp salt
1 tsp Tabasco (or soy) sauce
1 tsp freshly ground pepper
5 large tomatoes, sliced
1/3 cup raw rice
1/2 cup olive oil
2 Tbsp white wine vinegar
1 3/4 cup grated cheddar cheese
- Combine potatoes, zucchini, eggplant, green peppers, onion, carrots, peas, and parsley with 1/3 cup of olive oil, salt, Tabasco, and pepper.
- Line an oiled 9 x11 inch (deep) baking dish with half of the vegetable mixture.
- Layer with half the tomato slices, sprinkle with rice, and add the other half of the vegetable mixture.
- Top with remaining tomato slices.
- Mix the remaining 1/2 cup olive oil with vinegar and pour over casserole.
- Bake, covered at 350°F for 1-3/4 hours.
- Sprinkle with cheese and place under broiler until cheese is melted.
Unless you can find some good vine tomatoes that are nice and red, do not attempt this recipe in winter. The tomatoes are not tasty enough.
salt, pepper and olive oil
garlic and parsley, chopped
- Cut the tomatoes in half, salt them and put them upside down on a paper towel to drain some of their juice.
- Arrange in a gratin dish.
- Cover the top of the tomatoes with olive oil, add salt and pepper.
- Cook for 1-1/2 hours at 375°F.
- Spread chopped garlic and parsley on top of the tomatoes for the last half hour of cooking.
Tian is a provençal word often used to describe a casserole of vegetables which can include meat or fish as well. Eggplant and tomato is a favorite combination of vegetables in the South of France.
It is a good idea to use a covered casserole dish that can go from oven to the refrigerator or even to the microwave, since this dish can be served hot, cold, or reheated.
2 medium eggplants (or 4 small ones)
4 tomatoes, sliced
2 onions, peeled and sliced
6 Tbsp of olive oil
2 Tbsp of balsamic vinegar
1 Tbsp of Dijon mustard
salt and pepper
- Lightly oil a gratin dish and spread the sliced onions at the bottom.
- Slice the eggplants but do not cut all the way through.
- Put a slice of tomato between each cut of the eggplants.
- Slicing the tomatoes in a slant will permit a better fit when layering them into the cuts of the eggplants.
- Make sure that the top of each tomato is flush with the top of the eggplant to make a nice presentation.
- Arrange both eggplants, layered with the tomatoes, on top of the sliced onions.
- Make a vinaigrette sauce sauce by mixing the mustard and vinegar and add the oil. Season with salt and pepper.
- Dribble the vinaigrette all over the eggplants.
- Cook, uncovered, for an hour.
- Then cover with aluminum foil or with the cover of the dish, and cook for another 45 to 50 minutes.
This recipe is better when done the day before and reheated.
1 medium eggplant, cubed
4 or 5 small zucchinis, sliced
1/4 cup of olive oil
2 medium onions, thinly sliced
1 lb of tomatoes, peeled, seeded and chopped
1 green pepper, cored, seeded and sliced
2 cloves of garlic, crushed
1 tsp basil
sprig of thyme
1/2 tsp of coriander
pinch of crushed aniseed
- Sprinkle the eggplant with salt and put let the water drain for 30 minutes.
- Dry on paper towels.
- To get the best flavor, you can cook each vegetable separately in a frying pan before proceeding with the recipe.
- Heat half the oil in a large casserole, add the onion and cook over low heat until soft.
- In a large pot put the eggplant, zucchinis, tomatoes and pepper.
- Sprinkle the garlic, herbs, salt and pepper on it.
- Mix gently.
- Spoon the remaining oil on top.
- Cover and simmer for 30 to 40 minutes until vegetables are tender.
- Sprinkle with parsley and serve hot.
7 or 8 small tomatoes
6 Tbsp of butter
1 onion, finely chopped
1 clove of garlic, chopped
1/2 cup of soft bread crumbs
2 Tbsp of chopped parsley
salt and pepper
- Cut tops off tomatoes, scoop out the pulp and reserve.
- Salt the inside of each tomato and invert on a paper towel to draw some of the juice.
- Melt 3 Tbsp of butter in a small pan and cook onions and garlic until transparent.
- Stir in the reserved pulp and cook over high heat for 10 minutes.
- Add bread crumbs, parsley, salt and pepper.
- Fill the tomatoes, dot with the remaining butter and cook in the oven for 30 minutes or until brown.
This is a time-consuming recipe but well worth its colorful result.
2 lb of eggplants
2 cups of onions, sliced
2 Tbsps of olive oil
2 cans of peeled italian tomatoes (1lb each)
thyme, orange peel, saffron, garlic
salt and pepper
8 oz of sliced swiss cheese
- Cook onions in olive oil, covered, for 8 to 10 minutes.
- Drain the tomatoes, reserve the juice.
- Rub the pulp trough a sieve to eliminate the seeds.
- Stir the pulp into the onions and add herbs, orange peel, saffron, garlic, salt and pepper
- Cover the pan and simmer for 45 minutes.
- The sauce should be thick enough to hold its shape in a spoon.
- In a big pan boiled some salted water.
- Cut eggplants in halves then in slices.
- Blanch the slices in boiling water for 2 minutes and drain on paper towels.
- Saute the slices in olive oil until slightly browned and put them on a tray.
- In a gratin dish arrange in layers – slices of eggplants, tomato sauce, and swiss cheese
- Repeat until all slices are used.
- Reheat oven 375°F and bake 35 minutes covered, then 10 more uncovered.
- Use the reserved juice of the tomatoes if the dish looks too dry while cooking.
See also Tian d’aubergines.
Although this dish is similar to the Ratatouille, it has eggs in it but no zucchini or peppers. It can be served as an hors d’oeuvre, a vegetable dish, or a filling for a quiche. Serves 4 to 6 people.
2 medium size onions
2 lb of plum tomatoes
4 cloves of garlic
1 medium size eggplant (2 lbs)
1/3 cup of olive oil
thyme, bay leaf, salt and pepper, 1/8 tsp of cayenne pepper.
2 egg yolks
1/4 cup of grated swiss cheese
1/4 cup of grated parmesan cheese
- Slice the onions as thinly as possible.
- Peel and quarter the tomatoes and mince 4 cloves of garlic.
- Peel the eggplant and cut into 4 slices lengthwise.
- Place in colander and sprinkle with salt,, allow to stand for 30 minutes.
- Wash salt away, dry with paper towels and cut the slices in 1/4″ cubes.
- Heat the olive oil in a medium size pan and gently cook the onions without browning them.
- Add the tomatoes, eggplant cubes, salt and pepper, cayenne pepper and minced garlic.
- Simmer over low heat, uncovered, stirring once in a while, for 45 minutes.
- Taste and correct seasonings.
- Beat 2 egg yolks in a bowl and whisk them into the vegetables.
- Stir in a mixture of 1/4 cup of swiss cheese and 1/4 cup of the parmesan into the vegetable and egg mixture.
- Serve hot with a meat dish or room temperature for hors d’oeuvre.
Fill a partially baked pâte brisée with the bohémienne mixture. Sprinkle on the grated cheeses. Bake 30-35 minutes at 350°F. Allow to cool before serving.
Mirepoix is the name given to the combination of diced carrots, celery and onions.
1 quart 14 oz can of chicken stock (or homemade stock)
2 celery stalks
2 large onions
a handful of spinach leaves
3 tomatoes (in winter use Italian canned tomatoes)
2 Tbsp of sun dried tomato paste
thyme, bay leaf, parsley, garlic, salt and pepper
provolone cheese (grated)
- Dice the carrots and celery. Slice and coarsely chop the onion and the leek. Slice the spinach leaves. Peel the tomatoes and discard the seeds. Chop in small pieces.
- In a soup kettle, brown the onion in 2 Tbsp of olive oil, add the carrots, celery, leek and sweat the vegetables together for 5 minutes.
- Add the chicken stock and throw in the spinach leaves. Mix the tomato paste with a little bit of the stock to dilute it and add to the pot as well.
- Add the herbs and the garlic and cook gently for 1 to 2 hours.
- Serve with French bread and provolone cheese.
Note: You can thicken this soup by adding some couscous to it.
1 pound hot Italian sausage
1 Tbsp olive oil
1 cup diced onion
1 clove garlic, minced
1 cup sliced carrots
1 tsp basil
2 small zucchini
1 can (28 oz) whole Italian tomatoes, chopped, undrained
2 cans (14.5 oz each) organic beef broth
2 cups shredded cabbage
1 can (15.5 oz) of Great Northern beans
salt & pepper
- Slice sausage into half inch pieces and remove skin
- Brown in oil
- Add next four ingredients (onion, garlic, carrots, basil)
- Cook 5 minutes
- Add next five ingredients (zucchini, tomatoes, broth, cabbage)
- Heat and simmer covered for 1 hour
- Add beans and liquid
- Cook another 20 minutes
- Serve and top with shredded parmesan, if desired