Recipes

Classic Ratatouille

  • Servings: 4
  • Difficulty: Moderate
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1 small eggplant, peeled and cut into 3/4 inch dice
  • 1 red bell pepper, seeded and cut into 1/2 inch dice
  • 1 green bell pepper, seeded and cut into 1/2 inch dice
  • 2 zucchini, cut into 1/2 inch dice
  • 9 Tablespoons extra virgin olive oil
  • 1 onion, peeled and diced
  • 3 cloves minced garlic
  • 8 large ripe tomatoes, cored, cut in half, seeds squeezed out, and diced
  • 1 teaspoon dried thyme leaf
  • 1 bay leaf
  • 1 Tablespoon balsamic vinegar
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/4 cup minced fresh parsley

Directions

1. In a hot sauté pan, sauté the eggplant in 3 Tablespoons of olive oil until softened and lightly browned. Remove from pan and reserve.

2. In the same hot sauté pan, sauté the peppers in 2 Tablespoons of olive oil until softened and lightly browned. Remove from pan and reserve.

3. In the same hot sauté pan, sauté the zucchini in 2 Tablespoons of olive oil until softened and lightly browned. Remove from pan and reserve.

4. In a Dutch oven over moderate heat, sauté onions in 2 Tablespoons olive oil until softened. Add garlic and cook for 1 more minute.

5. Add tomatoes, thyme, bay leaf, balsamic vinegar, salt, and pepper. Cook for about 15 minutes.

6. Add the sautéed eggplant, peppers, and zucchini. Continue to cook over low heat for another 30 minutes. When done, all the vegetables should be very soft.

7. Remove from heat and stir in parsley.

Variations:
  • Served hot, ratatouille can be a side dish.
  • It can be served hot inside of an omelet.
  • It can be served cold as an appetizer.
  • It can be served hot, perhaps with the addition of tomato sauce for a pasta sauce.
  • It can be varied endlessly by adding other vegetables such as fennel, mushrooms, celery root, etc.
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