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Ratatouille Recipe

recipetips.com - 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.
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
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Prep Time
30 minutes
Container: large skillet with cover
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.
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The combination of rosemary and oregano offer an antioxidant one-two punch. For variety, serve this quick and nutritious ratatouille with whole wheat pasta instead of the polenta.
Traditional ratatouille requires browning vegetables separately to develop individual flavors, then combining them for further cooking. The method in this recipe is less work. Quantities and proportions can be varied to suit personal preferences and seasonal availability.
Glossary Terms
A traditional French food dish consisting of a variety of vegetables, such as bell peppers, eggplant (aubergines), onions, tomatoes, and zucchini (courgettes), seasoned with garlic and herbs, and simmered in olive oil.
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