Ratatouille Dip Recipe

Name: Ratatouille Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: a 1- to 1 1/4-pound eggplant; 2 tablespoons olive oil plus additional for coating eggplant; 1 medium-large onion, chopped fine (about 1 1/2 cups); 2 garlic cloves, minced; 2 medium red bell peppers, chopped fine (about 1 1/2 cups); 1 medium zucchini, cut into 1/2-inch dice; 1 medium yellow squash, cut into 1/2-inch dice; 1 1/2 tablespoons minced fresh thyme leaves; 1/2 cup finely chopped seeded vine-ripened tomato or drained canned tomatoes; 2 tablespoons finely chopped fresh parsley leaves; Accompaniment: thin slices of French bread, toasted, or crackers

Servings: persons

a 1- to 1 1/4-pound eggplant
2 tablespoons olive oil plus additional for coating eggplant
1 medium-large onion, chopped fine (about 1 1/2 cups)
2 garlic cloves, minced
2 medium red bell peppers, chopped fine (about 1 1/2 cups)
1 medium zucchini, cut into 1/2-inch dice
1 medium yellow squash, cut into 1/2-inch dice
1 1/2 tablespoons minced fresh thyme leaves
1/2 cup finely chopped seeded vine-ripened tomato or drained canned tomatoes
2 tablespoons finely chopped fresh parsley leaves
Accompaniment: thin slices of French bread, toasted, or crackers

1
Preheat oven to 400F.
2
Prick eggplant in 3 places and coat lightly with additional oil.
3
In a shallow baking dish roast eggplant in middle of oven, turning once, 1 hour, or until collapsed and soft, particularly at stem end.
4
Cool eggplant slightly and halve lengthwise.
5
Scoop out flesh into a bowl and cool.
6
Discard liquid that accumulates in bowl and in a food processor puree eggplant.
7
Eggplant puree may be made 1 day ahead and chilled, covered.
8
Bring puree to room temperature before proceeding with recipe.
9
In a large heavy skillet, cook onion in 2 tablespoons oil over moderate heat, stirring until softened.
10
Add garlic and cook, stirring, 1 minute.
11
Add bell peppers, zucchini, squash, thyme and salt and pepper to taste and cook, stirring occasionally, until tender, 8 to 10 minutes.
12
Add tomato and cook, stirring, 3 minutes.
13
In a bowl, stir together eggplant puree, vegetable mixture and parsley and season with salt and pepper.
14
Dip may be made 1 day ahead and chilled, covered.
15
Serve dip at room temperature with toast or crackers.

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 11 ingredients. The key ingredients include: a 1- to 1 1/4-pound eggplant, 2 tablespoons olive oil plus additional for coating eggplant, 1 medium-large onion, chopped fine (about 1 1/2 cups), 2 garlic cloves, minced, and more.

Yes, Ratatouille Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ratatouille Dip

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