Ratatouille

Ratatouille
Photo by CIA/Keith Ferris

Ingredients

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

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
    • 1/2 pound zucchini
    • 1 pound firm but ripe tomatoes
    • 3 tablespoons fresh parsley
    • 2 cloves garlic
    • 1 teaspoon salt
    • 7 tablespoons olive oil
    • +2 other ingredients
  • Ratatouille
    • Parmigiano-Reggiano shavings
    • 2 pounds eggplant
    • 2 large onions (1 1/2 lb total)
    • 2 1/4 teaspoons salt
    • 20 fresh basil leaves
    • +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 cup peeled, seeded, and chopped tomato
    • 2 teaspoons chopped fresh parsley
    • 1 1/2 teaspoons minced garlic
    • 1/4 teaspoon salt
    • +7 other ingredients
  • Ratatouille
    • 1/4 teaspoon dried oregano
    • 2 garlic cloves
    • 3/4 teaspoon salt
    • 1/4 teaspoon fennel seeds
    • 1/8 teaspoon ground coriander
    • +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 cups onions
    • 3 tablespoons extra-virgin olive oil
    • 4 garlic cloves
    • 2 zucchini
    • 1 red bell pepper
    • 1 bay leaf
    • 2 3/4 pounds ripe tomatoes
    • +4 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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