Ratatouille

Ratatouille
Photo by CIA/Keith Ferris

Ingredients

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

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
    • 2 cloves garlic
    • 7 tablespoons olive oil
    • 1/2 pound zucchini
    • 1 pound firm but ripe tomatoes
    • 2 green bell peppers
    • +2 other ingredients
  • Ratatouille
    • 2 1/2 pounds tomatoes (4 large)
    • fresh basil
    • 2 1/4 teaspoons salt
    • 1/2 teaspoon black pepper
    • Parmigiano-Reggiano shavings
    • 4 medium zucchini (2 lb)
    • +6 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 chopped onion
    • 1/2 cup sliced zucchini
    • 1 cup peeled, seeded, and chopped tomato
    • 2 teaspoons chopped fresh parsley
    • +7 other ingredients
  • Ratatouille
    • 3/4 pound small ripe tomatoes
    • 1 small zucchini
    • 3/4 teaspoon salt
    • 1/4 teaspoon dried thyme
    • 1/8 teaspoon ground coriander
    • 1 3/4-pound 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
    • 1/4 cup fresh basil
    • 4 garlic cloves
    • 2 zucchini
    • 3 tablespoons extra-virgin olive oil
    • 1 yellow bell pepper
    • 3 fresh thyme sprigs
    • 1 bay leaf
    • +4 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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