Ratatouille

Ingredients

  • 5 tablespoons olive oil
  • 1 red bell pepper
  • ½ cup fresh basil leaves
  • ¼ teaspoon dried thyme
  • 1 onion
  • 1 3/4-pound eggplant
  • 1 small zucchini
  • + 6 more ingredients
    • ¾ pound small ripe tomatoes
    • 1/8 teaspoon ground coriander
    • ¼ teaspoon fennel seeds
    • ¾ teaspoon salt
    • 2 garlic cloves
    • ¼ teaspoon dried oregano

In a large skillet cook the onion and the garlic in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until the onion is softened. Add the remaining 3 tablespoons oil and heat it over moderately high heat until it is hot but not smoking. Add the eggplant and cook the mixtu...

View full recipe at Epicurious

Comments

Variations on Ratatouille

  • Ratatouille
    • 3 yellow bell peppers
    • 1/2 cups extra-virgin olive oil
    • 2 teaspoons fresh thyme, chopped
    • 2 teaspoons fresh marjoram, chopped
    • 1 head garlic
    • +8 other ingredients
  • Ratatouille
    • 1/2 pound eggplant
    • 2 green bell peppers
    • 1 8-ounce onion
    • 7 tablespoons olive oil
    • 1 teaspoon salt
    • 2 cloves garlic
    • 3 tablespoons fresh parsley
    • +1 other ingredients
  • Ratatouille
    • 2 pounds eggplant
    • 8 large garlic cloves
    • 2 large onions (1 1/2 lb total)
    • 2 1/4 teaspoons salt
    • 20 fresh basil leaves
    • 1 cup fresh flat-leaf parsley
    • +6 other ingredients
  • Ratatouille
    • 1 bell pepper, I chose red to contrast the courgette.
    • A garlic clove or 2.
    • 2 medium tomatoes.
    • 1 courgette, however much you think you can eat.
  • Ratatouille
    • 1/2 cup sliced zucchini
    • 1/4 teaspoon pepper
    • 1/2 cup chopped onion
    • 1 teaspoon chopped fresh oregano
    • 1 1/2 cups peeled, cubed eggplant
    • +6 other ingredients
  • Ratatouille
    • 2 T olive oil
    • 1 c onions, chopped
    • 2 clove garlic, chopped
    • 2 bell peppers (red or yellow), chopped
    • 2 c chopped, cooked potatoes
    • +8 other ingredients
  • Ratatouille
    • 1 fresh rosemary sprig
    • 1 yellow bell pepper
    • 3 fresh thyme sprigs
    • 2 3/4 pounds ripe tomatoes
    • 2 1-pound eggplants
    • 1/4 cup fresh basil
    • 1 bay leaf
    • +4 other ingredients
  • Ratatouille
    • 3 cups diced zucchini (2 medium)
    • 1 tablespoon olive oil
    • 3 3/4 cups diced eggplant (1 medium)
    • 1 (28-ounce) can diced tomatoes, undrained
    • +4 other ingredients


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