Ratatouille


User Avatar
Member since 2014
No Video

Serves 4 | Prep Time 60 | Cook Time 25–30

Why I Love This Recipe

*Canned tomatoes may be used but drain well.


Ingredients You'll Need

3 cups eggplant, cubed
1 medium zucchini, cubed
¼ tsp salt
½ cup onion, chopped
1 clove of garlic, minced
1 tbsp olive oil
½ cup sweet pepper
1 cup tomatoes, skinned and drained*
3 tbsp dry wine, chicken broth or vegetable broth
⅛ tsp black pepper
1 tbsp fresh basil or oregano, snipped


Directions

Scatter eggplant and zucchini with salt; leave to drain for 30 minutes. Rinse and dry eggplant and zucchini well.


In a large skillet, cook onions and garlic in hot oil over medium heat until onion is tender.


Stir in eggplant, tomatoes, zucchini, sweet pepper, wine, salt and black pepper.


Bring to boil; reduce heat.


Cook 15 to 20 minutes until done but not soft and mushy, being careful not to overcook.


Uncover and cook about 5 minutes more or until most of the liquid evaporates, stirring occasionally.


Season to taste with additional salt and black pepper.


Stir in basil just before serving.


Questions, Comments & Reviews



More Great Recipes: Dinner | Egg-Free | Gluten-Free | High Fiber
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11369 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

459 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51107 Downloads
FREE
Torta Cubana
Torta Cubana
Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies