Ratatouille

Name: Ratatouille
Yield: 3
Cuisine: European and Mediterranean
Ingredients: 2 medium-sized eggplants; Salt for sprinkling; 2 medium-sized onions, halved and thinly sliced; 1 garlic clove, minced; 5 tablespoons olive oil; 2 medium-sized zucchini, sliced in ¼-inch thick rounds; 1 small red or green bell pepper, chopped; 1 pound fresh tomatoes cut into wedges; ¼ cup packed, chopped fresh parsley; 4 fresh basil leaves chopped, or 1 teaspoon crumbled dry; 1 teaspoon crumbled dry marjoram or oregano; 1 teaspoon salt; ¼ teaspoon black pepper or to taste; 1 tablespoon capers, rinsed and drained (optional)

CategorySides and VegetablesCuisineEuropean and MediterraneanDiets#gluten-free, #vegan-option

Ratatouille can be served hot or cold. Try it as an entrée with rice, as a filling for crêpes, or as a topping spooned over split baked potatoes.

Ingredients

2 medium-sized eggplants

Salt for sprinkling

2 medium-sized onions, halved and thinly sliced

1 garlic clove, minced

5 tablespoons olive oil

2 medium-sized zucchini, sliced in ¼-inch thick rounds

1 small red or green bell pepper, chopped

1 pound fresh tomatoes cut into wedges

¼ cup packed, chopped fresh parsley

4 fresh basil leaves chopped, or 1 teaspoon crumbled dry

1 teaspoon crumbled dry marjoram or oregano

1 teaspoon salt

¼ teaspoon black pepper or to taste

1 tablespoon capers, rinsed and drained (optional)

Instructions

Cut eggplant into 1-inch cubes. Place in a colander, sprinkle lightly with salt, and set aside for 20 minutes.

Rinse eggplant and pat dry with a clean cloth or paper towels.

In a 4-quart pot, sauté onions and garlic in olive oil until onions are soft. Add eggplant and zucchini. Cook over medium heat for 5 minutes, stirring frequently.

Add all remaining ingredients. Cover and cook over medium-low heat for 30 minutes, stirring occasionally.

Remove cover. Cook 20 minutes, stirring frequently, or until most of the liquid has been reduced.

Note: Some people do not like eggplant skin. You can get around this by peeling the eggplant.
This dish tastes even better on the second day!

Serves 4

Share this recipe

Other Recipes

Vegetable and Nut Stuffing

Mom’s Carrot and Squash Soup

Lentil-Millet-Sweet-Potato-Plant-based-Burger-1

Lentil Millet Sweet Potato Burger

Scandinavian Fruit Slaw

Coconut Whipped Cream

Quiche (veganized)

Check out our veggie cooking videos

Get updates and news about the next Veggie Fest, wellness articles, and new delicious recipes straight to your inbox.

Ingredients

2 medium-sized eggplants

Salt for sprinkling

2 medium-sized onions, halved and thinly sliced

1 garlic clove, minced

5 tablespoons olive oil

2 medium-sized zucchini, sliced in ¼-inch thick rounds

1 small red or green bell pepper, chopped

1 pound fresh tomatoes cut into wedges

¼ cup packed, chopped fresh parsley

4 fresh basil leaves chopped, or 1 teaspoon crumbled dry

1 teaspoon crumbled dry marjoram or oregano

1 teaspoon salt

¼ teaspoon black pepper or to taste

1 tablespoon capers, rinsed and drained (optional)

Directions

Cut eggplant into 1-inch cubes. Place in a colander, sprinkle lightly with salt, and set aside for 20 minutes.

Rinse eggplant and pat dry with a clean cloth or paper towels.

In a 4-quart pot, sauté onions and garlic in olive oil until onions are soft. Add eggplant and zucchini. Cook over medium heat for 5 minutes, stirring frequently.

Add all remaining ingredients. Cover and cook over medium-low heat for 30 minutes, stirring occasionally.

Remove cover. Cook 20 minutes, stirring frequently, or until most of the liquid has been reduced.

Note: Some people do not like eggplant skin. You can get around this by peeling the eggplant.
This dish tastes even better on the second day!

Serves 4

Ratatouille

Ingredients Directions

Ratatouille