Ratatouille Recipe

Name: Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons virgin olive oil; 1 medium onion, cut into small dice; 1 medium red bell pepper, cut into small dice 1 clove garlic, minced; 1/2 medium eggplant, cut into small dice; 1 medium yellow squash, outside flesh only, cut into small dice; 1 medium zucchini, outside flesh only, cut into small dice; 4 medium-size ripe tomatoes, peeled, seeded, and cut into small dice; 1 1/2 tablespoons tomato paste; 1/3 cup Chicken Stock, Vegetable Stock, or low-salt canned broth; 1 bay leaf; 1 teaspoon minced fresh thyme leaves; Kosher salt and freshly ground black pepper; Pinch of cayenne; Cod and Potato Cakes Provencal with Ratatouille and Basil Oil; Saddle of Lamb with Ratatouille and Basil Oil

Servings: persons

4 tablespoons virgin olive oil
1 medium onion, cut into small dice
1 medium red bell pepper, cut into small dice 1 clove garlic, minced
1/2 medium eggplant, cut into small dice
1 medium yellow squash, outside flesh only, cut into small dice
1 medium zucchini, outside flesh only, cut into small dice
4 medium-size ripe tomatoes, peeled, seeded, and cut into small dice
1 1/2 tablespoons tomato paste
1/3 cup Chicken Stock, Vegetable Stock, or low-salt canned broth
1 bay leaf
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
Pinch of cayenne
Cod and Potato Cakes Provencal with Ratatouille and Basil Oil
Saddle of Lamb with Ratatouille and Basil Oil

1
In a medium skillet, heat 1 tablespoon of the olive oil over medium-high heat until shimmering.
2
Add the onion and bell pepper and same until softened, 4 to 5 minutes.
3
Add the garlic and saute 1 minute.
4
Drain off the oil and transfer the vegetables to a medium casserole.
5
Add the remaining 3 tablespoons olive oil to the skillet and heat until shimmering.
6
Saute the eggplant, squash, and zucchini until softened, 7 to 8 minutes, drain, and add to the onion mixture.
7
Preheat the oven to 275F.
8
Place the onion-eggplant mixture over medium heat and add the tomatoes, tomato paste, stock, and herbs.
9
Heat through, mixing well, and season with salt, pepper, and cayenne.
10
Cover with a circle of buttered parchment paper find cook in the oven 1 hour; uncover and cook another 30 minutes, until thick and melted.
11
Taste and adjust the seasoning.
12
Remove the bay leaf before serving.
13
Variation:
14
Substitute extra zucchini for yellow squash, yellow or orange bell peppers for red peppers (you can use green peppers, but the others are milder).

206

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 15 ingredients. The key ingredients include: 4 tablespoons virgin olive oil, 1 medium onion, cut into small dice, 1 medium red bell pepper, cut into small dice 1 clove garlic, minced, 1/2 medium eggplant, cut into small dice, 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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