Ratatouille - Classic Italian Stew Recipe

Name: Ratatouille - Classic Italian Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup (125 ml) olive oil; 1 clove garlic, chopped; 2 large onions, cut into chunks; 1 large eggplant, cut into chuncks (peel if you like); 4 medium zuchinni, cut into chunks; 3 green peppers, cut into chunks; 1 lb (.5 kg). fresh mushrooms, cut into halves or quarters; 3/4 cup (175 ml) freshly chopped parsley; 1 tsp (5 ml) oregano; 1 tbsp (15 ml) basil; 2 tsp (10 ml) salt; 1/4 tsp (1 ml) garlic powder; 5 ripe tomatoes, cut into bite size pieces (or a large can of QUALITY whole plum tomatoes)

Servings: persons

1/2 cup (125 ml) olive oil
1 clove garlic, chopped
2 large onions, cut into chunks
1 large eggplant, cut into chuncks (peel if you like)
4 medium zuchinni, cut into chunks
3 green peppers, cut into chunks
1 lb (.5 kg). fresh mushrooms, cut into halves or quarters
3/4 cup (175 ml) freshly chopped parsley
1 tsp (5 ml) oregano
1 tbsp (15 ml) basil
2 tsp (10 ml) salt
1/4 tsp (1 ml) garlic powder
5 ripe tomatoes, cut into bite size pieces (or a large can of QUALITY whole plum tomatoes)

1
In a large covered dutch oven or pot place 1/4 cup (60 ml) olive oil, the onion and clove of garlic.
2
Over medium heat, cook until soft but not browned at all.
3
Using enough of the reserved olive oil to keep vegetables from sticking, add the eggplant, zuchinni and green peppers.
4
Saute for a minute or two.
5
Add the mushrooms in the pot and stir.
6
Add the seasonings and very lightly simmer for about 1o to 15 minutes (the vegetables need to be cooked, but still firm).
7
Add the tomatoes, stir into pot and simmer for 15 minutes.
8
To serve, it is BEST to chill the ratatouille in the refrigerator overnight, reheat and eat the next day.

384

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: 1/2 cup (125 ml) olive oil, 1 clove garlic, chopped, 2 large onions, cut into chunks, 1 large eggplant, cut into chuncks (peel if you like), and more.

Yes, Ratatouille - Classic Italian Stew falls under the Soups & Stews 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 - Classic Italian Stew

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