Ratatouille Recipe

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Ratatouille is essentally a vegetable stew, and as with most stews, the quantities and proportions are variable. Ratatouille is good served over pasta, rice or couscous; or as a vegetable side dish.

Ratatouille Recipe (+)

Directions

Cut eggplant, zucchini, pepper and onion into cubes of about 1/2 inch. Mince or press the garlic. Finely chop the tomatoes, retaining seeds and juice.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté the eggplant until it begins to brown a little. Remove eggplant, add to the pan the remaining 2 tablespoons olive oil, the onions, zucchini and peppers. Cover, reduce the heat and cook for 10 minutes.
Add garlic and tomatoes and cook 5 minutes. Add the browned eggplant and the chopped herbs and cook until all vegetables are tender - 10 to 15 minutes.
Add salt to taste and serve hot or at room temperature.

Container: large skillet with cover

Prep Time: 30 minutes

Servings: 4

Enter desired servings:

Ingredients

-		1 large eggplant, or several smaller ones
-		2 medium zucchini
-		1 onion
-		1 pepper
-		2 tomatoes (more if small)
-		2 cloves garlic
-		2 tablespoons chopped basil, oregano or marjoram (or a mix)
-		2 tablespoons chopped parsley (optional)
-		4 tablespoons olive oil
		salt

Ratatouille recipe - Related Content

Recipes

Traditional ratatuille requires browning each vegetable separately to develop individual flavors, then combining them for further cooking to blend the flavors. This method, while not necessarily quicker, is less work. Quantities and proportions can be varied to suit personal preferences and seasonal availability. Serves 4 as a vegetarian entrée, more if used as a side dish. Be sure to use shallow pans so the vegetables roast rather than steam.

Glossary Terms

Ratatouille

A traditional French food dish consisting of a variety of vegetables, such as bell peppers, eggplant (aubergines), onions, tomatoes, and zucchini (courgettes), seasoned with ...