Ratatouille Recipe

Name: Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs eggplants, peeled; 2 lbs zucchini; 1/4 cup olive oil (plus 2 tablespoons butter); 3 green peppers, thinly sliced; 2 medium onions, sliced vertically; 4 cups sliced mushrooms; 3 garlic cloves, minced; 2 1/2 lbs tomatoes, peeled, seeded and sliced; 8 ounces tomato sauce; 1 teaspoon dried basil; 1/2 teaspoon celery seed; 1/8 teaspoon thyme; 2 teaspoons Worcestershire sauce; 1/4 teaspoon hot sauce; 1 bay leaf; salt; 1 large whole eggplant (optional for presentation)

Servings: persons

2 lbs eggplants, peeled
2 lbs zucchini
1/4 cup olive oil (plus 2 tablespoons butter)
3 green peppers, thinly sliced
2 medium onions, sliced vertically
4 cups sliced mushrooms
3 garlic cloves, minced
2 1/2 lbs tomatoes, peeled, seeded and sliced
8 ounces tomato sauce
1 teaspoon dried basil
1/2 teaspoon celery seed
1/8 teaspoon thyme
2 teaspoons Worcestershire sauce
1/4 teaspoon hot sauce
1 bay leaf
salt
1 large whole eggplant (optional for presentation)

1
Cut the eggplant and unpeeled zucchini into 1/2 inch slices. Saute eggplant and zucchini in olive oil/butter, several slices at a time; allow 2 or 3 minutes on a side. Remove and drain.
2
Using same skillet, cook green peppers, onion, sliced mushrooms and garlic about 10 minutes over medium heat. Add tomatoes, tomato sauce, herbs, Worcestershire sauce, hot sauce and bay leaf; heat thoroughly. Salt to taste.
3
Place a layer of eggplant, zucchini, and half of tomato sauce in a 2 1/2-quart casserole. Repeat, ending with tomato sauce.
4
Bake, covered at 350* for 1 hour.

502

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 lbs eggplants, peeled, 2 lbs zucchini, 1/4 cup olive oil (plus 2 tablespoons butter), 3 green peppers, thinly sliced, and more.

Yes, 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.

Ratatouille

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