South Texas Ratatouille Recipe

Name: South Texas Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 white onion, diced; ½ cup extra virgin olive oil; 6 medium garlic cloves, minced; 1 large eggplant, peeled and cut sticks, 1/4 x 1/4 inch x 2 inches; 1 small zucchini, cut into sticks, 1/4 x 14 inch x 2 inches; 1 small yellow squash, cut into sticks, 1/4 x 14 inch x 2 inches; 1 small chayote, peeled and cut into sticks, 1/4 x 14 inch x 2 inches (or pattypan squash); 12 small jicama, peeled and cut into sticks, 1/4 x 14 inch x 2 inches (if you can't find jicama, try water chestnuts); 1 small red bell pepper, seeded and cut into sticks, 1/4 x 14 inch x 2 inches; 1 small yellow bell pepper, seeded and cut into sticks, 1/4 x 14 inch x 2 inches; 10 whole canned tomatoes, from the can drained; 1 small poblano chile, seeded and cut into sticks (1/4 x 14 inch x 2 inches, you do not need to roast or remove skin); 12-¾ cup chopped fresh herb (try a mix of flat-leaf parsley, basil, cilantro, and Mexican oregano sprigs); salt and pepper

Servings: persons

1 white onion, diced
½ cup extra virgin olive oil
6 medium garlic cloves, minced
1 large eggplant, peeled and cut sticks, 1/4 x 1/4 inch x 2 inches
1 small zucchini, cut into sticks, 1/4 x 14 inch x 2 inches
1 small yellow squash, cut into sticks, 1/4 x 14 inch x 2 inches
1 small chayote, peeled and cut into sticks, 1/4 x 14 inch x 2 inches (or pattypan squash)
12 small jicama, peeled and cut into sticks, 1/4 x 14 inch x 2 inches (if you can't find jicama, try water chestnuts)
1 small red bell pepper, seeded and cut into sticks, 1/4 x 14 inch x 2 inches
1 small yellow bell pepper, seeded and cut into sticks, 1/4 x 14 inch x 2 inches
10 whole canned tomatoes, from the can drained
1 small poblano chile, seeded and cut into sticks (1/4 x 14 inch x 2 inches, you do not need to roast or remove skin)
12-¾ cup chopped fresh herb (try a mix of flat-leaf parsley, basil, cilantro, and Mexican oregano sprigs)
salt and pepper

1
In a large pot, saute onion in olive oil over high heat for about 1 minute, being careful not to burn.
2
Add garlic and cook until very light brown, stirring to keep from burning.
3
Add eggplant, zucchini, and yellow squash and cook for 3-5 minutes, stirring frequently.
4
Add chayote and jicama and cook for 3-5 minutes.
5
Add peppers and poblano and cook for 3-5 minutes.
6
Finally, add tomatoes and cook for 2-3 minutes.
7
Season with salt and pepper.
8
If you like, cook a little longer.
9
Salt and pepper to taste.
10
Add in herbs, reserving some to scatter around serving on plate.
11
To serve, place on plates and top with basil leaves.This is good on rice or pasta.
12
Garnish plates with sprigs of parsley or cilantro.

517

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 14 ingredients. The key ingredients include: 1 white onion, diced, ½ cup extra virgin olive oil, 6 medium garlic cloves, minced, 1 large eggplant, peeled and cut sticks, 1/4 x 1/4 inch x 2 inches, and more.

Yes, South Texas 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.

South Texas Ratatouille

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