Ratatouille Recipe

Name: Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 medium onion, chopped; 2 medium green peppers, cut in strips; 1 medium zucchini or summer squash, cubed; 1 small eggplant, cubed; 4 cloves crushed garlic; 2 medium tomatoes, cut in chunks; 1 bay leaf; 1 tsp. basil; 1 tsp. marjoram; 1/2 tsp. oregano; dash of ground rosemary; 3 Tbsp. Burgundy; 1/2 c. tomato juice; 2 Tbsp. tomato paste; 1/4 c. olive oil; salt and pepper

Servings: persons

1 medium onion, chopped
2 medium green peppers, cut in strips
1 medium zucchini or summer squash, cubed
1 small eggplant, cubed
4 cloves crushed garlic
2 medium tomatoes, cut in chunks
1 bay leaf
1 tsp. basil
1 tsp. marjoram
1/2 tsp. oregano
dash of ground rosemary
3 Tbsp. Burgundy
1/2 c. tomato juice
2 Tbsp. tomato paste
1/4 c. olive oil
salt and pepper

1
Heat olive oil in large, heavy cooking pot.
2
Crush garlic into the oil. Add bay leaf and onion.
3
Salt lightly.
4
Saute over medium heat until onion turns transparent. Add eggplant, wine and tomato juice.
5
Add herbs. Stir, cover and simmer 10 to 15 minutes over low heat.
6
Add zucchini and peppers.
7
Cover and simmer 10 minutes.
8
Add salt, pepper, tomatoes and tomato paste.
9
Cook until all vegetables are tender.
10
Serve with Parmesan cheese.

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 16 ingredients. The key ingredients include: 1 medium onion, chopped, 2 medium green peppers, cut in strips, 1 medium zucchini or summer squash, cubed, 1 small eggplant, cubed, 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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