Ratatouille Recipe

Name: Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion, sliced thin; 2 garlic cloves, minced; 5 tablespoons olive oil; a 3/4-pound eggplant, cut into 1/2-inch pieces (about 3 cups); 1 small zucchini, scrubbed, quartered lengthwise, and cut into thin slices; 1 red bell pepper, chopped; 3/4 pound small ripe tomatoes, chopped coarse (about 1 1/4 cups); 1/4 teaspoon dried oregano, crumbled; 1/4 teaspoon dried thyme, crumbled; 1/8 teaspoon ground coriander; 1/4 teaspoon fennel seeds; 3/4 teaspoon salt; 1/2 cup shredded fresh basil leaves

Servings: persons

1 onion, sliced thin
2 garlic cloves, minced
5 tablespoons olive oil
a 3/4-pound eggplant, cut into 1/2-inch pieces (about 3 cups)
1 small zucchini, scrubbed, quartered lengthwise, and cut into thin slices
1 red bell pepper, chopped
3/4 pound small ripe tomatoes, chopped coarse (about 1 1/4 cups)
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon dried thyme, crumbled
1/8 teaspoon ground coriander
1/4 teaspoon fennel seeds
3/4 teaspoon salt
1/2 cup shredded fresh basil leaves

1
In a large skillet cook the onion and the garlic in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until the onion is softened.
2
Add the remaining 3 tablespoons oil and heat it over moderately high heat until it is hot but not smoking.
3
Add the eggplant and cook the mixture, stirring occasionally, for 8 minutes, or until the eggplant is softened.
4
Stir in the zucchini and the bell pepper and cook the mixture over the moderate heat, stirring occasionally, for 12 minutes.
5
Stir in the tomatoes and cook the mixture, stirring occassionaly, for 5 to 7 minutes, or until the vegetables are tender.
6
Stir in the oregano, the thyme, the coriander, the fennel seeds, the salt, and pepper to taste and cook the mixture, stirring, for 1 minute.
7
Stir in the basil and combine the mixture well.
8
The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving.

284

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 13 ingredients. The key ingredients include: 1 onion, sliced thin, 2 garlic cloves, minced, 5 tablespoons olive oil, a 3/4-pound eggplant, cut into 1/2-inch pieces (about 3 cups), 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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