Ratatouille

Ingredients

  • 2 cups onions
  • 3 tablespoons extra-virgin olive oil
  • 4 garlic cloves
  • 2 zucchini
  • 1 red bell pepper
  • 1 bay leaf
  • ¼ cup fresh basil
  • + 5 more ingredients
    • 2 1-pound eggplants
    • 2 ¾ pounds ripe tomatoes
    • 3 fresh thyme sprigs
    • 1 yellow bell pepper
    • 1 fresh rosemary sprig

Heat oil in heavy large pot over medium heat. Add onions and sauté until tender, about 10 minutes. Add eggplants and garlic; sauté 5 minutes. Add zucchini and bell peppers; sauté 5 minutes. Mix in tomatoes, thyme, rosemary and bay leaf. Reduce heat to medium-low. Cover and cook until vegetables a...

View full recipe at Epicurious

Comments

Variations on Ratatouille

  • Ratatouille
    • 1 bulb fennel
    • 2 teaspoons kosher salt
    • 3 red bell peppers
    • 2 cups tomato sauce
    • 1 tablespoon fresh basil, chopped
    • 2 medium zucchini
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  • Ratatouille
    • 1/2 pound zucchini
    • 1 pound firm but ripe tomatoes
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    • 2 cloves garlic
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    • 1 bell pepper, I chose red to contrast the courgette.
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    • 2 medium tomatoes.
    • 1 courgette, however much you think you can eat.
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    • Olive oil-flavored vegetable cooking spray
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    • 1/2 cup green pepper strips
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    • 3/4 teaspoon salt
    • 1/4 teaspoon fennel seeds
    • 1/8 teaspoon ground coriander
    • 3/4 pound small ripe tomatoes
    • 1 small zucchini
    • 1 3/4-pound eggplant
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  • Ratatouille
    • 2 T olive oil
    • 1 c onions, chopped
    • 2 clove garlic, chopped
    • 2 bell peppers (red or yellow), chopped
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  • Ratatouille
    • 3/4 cup diced onion (1 medium)
    • 1/2 teaspoon salt
    • 4 garlic cloves, minced
    • 1/4 cup finely chopped fresh basil
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