Pat'S Ratatouille – a delicious recipe with garlic, olive oil, onion, green peppers, tomatoes, T. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Cut eggplant crosswise 1/2 inch rounds, then cut slices 1 inch wide and 2-3 inches long. Quarter zucchini lengthwise. Place zucchini and eggplant in bowl and sprinkle with salt. Toss and let stand 30 minutes. Drain liquid, rinse and dry on paper towel. Toss in flour. Heat 3 T oil in 12 inch skillet until very hot. Add half zucchini and eggplant. Saute til golden and repeat with remaining eggplant and zucchini. Transfer to bowl.
2
Place 2 more T oil and saute onion, green pepper and garlic 3-4 minutes. Add tomatoes and salt and pepper to taste. Place 1/3 tomato/onion mixtue in casserole- sprinkle with 1/3 of each herbs and cheese. Tope with part of zucchini and eggplant. Continue to layer, ending with herbs and cheesse. Cover and simmer over low heat 10 minutes. Add capers if desired. Continue to simmer 30-40 minutes til most of liquid evaporates.
1155
kcal
Calories
38
g
Fat
152
g
Carbs
54
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 2 cloves garlic, 1/2-3/4 cup olive oil, 1 large onion finely chopped, 2 green peppers cut in 1/2 inch strips, and more.
Yes, Pat'S Ratatouille falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy