Ratatouille

Ingredients

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

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
    • 1 teaspoon freshly ground black pepper
    • 2 medium zucchini
    • 1 bulb fennel
    • 1/2 cups extra-virgin olive oil
    • 3 red bell peppers
    • +8 other ingredients
  • Ratatouille
    • 1 8-ounce onion
    • 1 teaspoon salt
    • 1/2 pound eggplant
    • 2 green bell peppers
    • 2 cloves garlic
    • 3 tablespoons fresh parsley
    • +2 other ingredients
  • Ratatouille
    • 18 tablespoons extra-virgin olive oil
    • 2 pounds eggplant
    • Parmigiano-Reggiano shavings
    • 2 1/4 teaspoons salt
    • 1 cup fresh flat-leaf parsley
    • +7 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 chopped onion
    • 1/2 cup sliced zucchini
    • 1 cup peeled, seeded, and chopped tomato
    • 2 teaspoons chopped fresh parsley
    • +7 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
    • 2 zucchini
    • 4 garlic cloves
    • 1 red bell pepper
    • 2 cups onions
    • 3 tablespoons extra-virgin olive oil
    • 2 1-pound eggplants
    • 1 fresh rosemary sprig
    • +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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