Ratatouille

Ratatouille
Photo by CIA/Keith Ferris

Ingredients

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

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
    • 7 tablespoons olive oil
    • 1 8-ounce onion
    • 1 teaspoon salt
    • 2 green bell peppers
    • 1 pound firm but ripe tomatoes
    • +2 other ingredients
  • Ratatouille
    • 1 cup fresh flat-leaf parsley
    • 2 pounds eggplant
    • 18 tablespoons extra-virgin olive oil
    • 20 fresh basil leaves
    • Parmigiano-Reggiano shavings
    • +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 teaspoon olive oil
    • 1 teaspoon chopped fresh oregano
    • 1 1/2 cups peeled, cubed eggplant
    • 1/4 teaspoon salt
    • 2 teaspoons chopped fresh parsley
    • +6 other ingredients
  • Ratatouille
    • 2 garlic cloves
    • 5 tablespoons olive oil
    • 1/4 teaspoon dried thyme
    • 1/4 teaspoon fennel seeds
    • 1/4 teaspoon dried oregano
    • 3/4 teaspoon salt
    • +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 bay leaf
    • 3 tablespoons extra-virgin olive oil
    • 1/4 cup fresh basil
    • 1 fresh rosemary sprig
    • 2 3/4 pounds ripe tomatoes
    • 3 fresh thyme sprigs
    • +5 other ingredients
  • Ratatouille
    • 3/4 cup diced onion (1 medium)
    • 1/2 teaspoon salt
    • 4 garlic cloves, minced
    • 1/4 cup finely chopped fresh basil
    • +4 other ingredients


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