Ratatouille

Ratatouille
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

1

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

2

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

3

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.

4

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

5

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 3

Share this recipe

Share on facebook
Share on twitter
Share on pinterest
Share on print
Share on email

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

1

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

2

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

3

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.

4

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

5

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 3

Ratatouille