Ratatouille

Ingredients

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

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
    • 2 teaspoons fresh thyme, chopped
    • 1/2 cups extra-virgin olive oil
    • 3 yellow bell peppers
    • 2 teaspoons fresh marjoram, chopped
    • 1 head garlic
    • +8 other ingredients
  • Ratatouille
    • 1 8-ounce onion
    • 7 tablespoons olive oil
    • 1 teaspoon salt
    • 2 cloves garlic
    • 3 tablespoons fresh parsley
    • 1 pound firm but ripe tomatoes
    • +2 other ingredients
  • Ratatouille
    • 3 assorted bell peppers (green, red, and/or yellow; 1 1/2 lb total)
    • 18 tablespoons extra-virgin olive oil
    • 4 medium zucchini (2 lb)
    • +9 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
    • 3 tablespoons extra-virgin olive oil
    • 2 cups onions
    • 2 3/4 pounds ripe tomatoes
    • 3 fresh thyme sprigs
    • 1 yellow bell pepper
    • 1 fresh rosemary sprig
    • +5 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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