Ratatouille

Ratatouille
Photo by CIA/Keith Ferris

Ingredients

  • 2 cups tomato sauce
  • 1 tablespoon fresh basil, chopped
  • 2 medium zucchini
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon balsamic vinegar
  • 1 head garlic
  • 2 teaspoons fresh marjoram, chopped
  • + 7 more ingredients
    • 2 teaspoons fresh thyme, chopped
    • 1 bulb fennel
    • 2 teaspoons kosher salt
    • 3 red bell peppers
    • ½ cups extra-virgin olive oil
    • 1 medium eggplant
    • 3 yellow bell peppers

Preheat oven to 350°F. In large saucepan over moderately high heat, bring 2 quarts salted water to boil. Add fennel and boil until tender, about 10 minutes. Meanwhile, rub red and yellow peppers, zucchini, and eggplant with olive oil and transfer to la...

View full recipe at Epicurious

Comments

Variations on Ratatouille

  • Ratatouille
    • 3 tablespoons fresh parsley
    • 1 pound firm but ripe tomatoes
    • 1/2 pound zucchini
    • 1/2 pound eggplant
    • 2 green bell peppers
    • 1 8-ounce onion
    • +2 other ingredients
  • Ratatouille
    • 2 1/4 teaspoons salt
    • 20 fresh basil leaves
    • 1/2 teaspoon black pepper
    • 8 large garlic cloves
    • +8 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
    • 1/4 teaspoon pepper
    • 1/2 cup green pepper strips
    • 1/2 teaspoon olive oil
    • Olive oil-flavored vegetable cooking spray
    • +7 other ingredients
  • Ratatouille
    • 3/4 pound small ripe tomatoes
    • 3/4 teaspoon salt
    • 1/4 teaspoon dried thyme
    • 1 onion
    • 1 3/4-pound eggplant
    • 1 small zucchini
    • +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
    • 2 zucchini
    • 4 garlic cloves
    • 3 tablespoons extra-virgin olive oil
    • 3 fresh thyme sprigs
    • 2 1-pound eggplants
    • 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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