Ratatouille Recipe

Name: Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 2 cups best quality olive oil; 4 small eggplants, about 4 pounds in all, cut into 1 and 1/2 inch cubes; 2 teaspoons salt; 1 and 1/2 pounds white onions, peeled and coarsely chopped; 7 medium-size zucchini, washed, trimmed, quartered lengthwise and cut into 2-inch strips; 2 medium-size sweet red peppers, stemmed, seeded and cut into 1/2 inch strips; 2 medium-size green bell peppers, stemmed, seeded and cut into 1/2 inch strips; 2 tablespoons minced garlic3 cans Italian plum tomatoes, drained; 1 can tomato paste; 1/4 cup chopped fresh Italian parsley; 1/4 cup chopped fresh dill; 2 tablespoons dried basil; 2 tablespoons dried oregano; freshly ground black pepper to taste

Servings: persons

2 cups best quality olive oil
4 small eggplants, about 4 pounds in all, cut into 1 and 1/2 inch cubes
2 teaspoons salt
1 and 1/2 pounds white onions, peeled and coarsely chopped
7 medium-size zucchini, washed, trimmed, quartered lengthwise and cut into 2-inch strips
2 medium-size sweet red peppers, stemmed, seeded and cut into 1/2 inch strips
2 medium-size green bell peppers, stemmed, seeded and cut into 1/2 inch strips
2 tablespoons minced garlic3 cans Italian plum tomatoes, drained
1 can tomato paste
1/4 cup chopped fresh Italian parsley
1/4 cup chopped fresh dill
2 tablespoons dried basil
2 tablespoons dried oregano
freshly ground black pepper to taste

1
Preheat oven to 400 F
2
Line a large roasting pan with foil and pour in 1 cup of the olive oil. Add the eggplant, sprinkle it with salt, and toss well. Cover pan tightly with foil and bake for 35 minutes, until eggplant is done but not mushy. Uncover and set aside.
3
In a large skillet or in 2 small skillets, heat remaining oil. Saute onions, zucchini, red and green peppers and garlic over medium heat until wilted and lightly coloured, about 20 minutes. Add tomatoes, tomato paste, parsley, dill, basil, oregano and black pepper. Simmer for 10 minutes, stirring occasionally.
4
Add eggplant mixture and simmer for another 10 minutes. Taste and correct seasoning.
5
Serve hot or at room temperature.
6
* great to have some feta cheese or sausages to add as you serve
7
* some freshly grated parmesan sprinkled on top is also very nice
8
* leftover ratatouille heats up nicely in a pot on the stove over medium heat
9
and may be served over a bed of pasta or rice.

No nutrition data on file — estimate from the ingredient list.

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 14 ingredients. The key ingredients include: 2 cups best quality olive oil, 4 small eggplants, about 4 pounds in all, cut into 1 and 1/2 inch cubes, 2 teaspoons salt, 1 and 1/2 pounds white onions, peeled and coarsely chopped, 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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