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 eggplant
    • 2 green bell peppers
    • 1 8-ounce onion
    • 7 tablespoons olive oil
    • 1 teaspoon salt
    • 2 cloves garlic
    • 3 tablespoons fresh parsley
    • +1 other ingredients
  • Ratatouille
    • 2 pounds eggplant
    • 8 large garlic cloves
    • 2 large onions (1 1/2 lb total)
    • 2 1/4 teaspoons salt
    • 20 fresh basil leaves
    • 1 cup fresh flat-leaf parsley
    • +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 sliced zucchini
    • 1/4 teaspoon pepper
    • 1/2 cup chopped onion
    • 1 teaspoon chopped fresh oregano
    • 1 1/2 cups peeled, cubed eggplant
    • +6 other ingredients
  • Ratatouille
    • 5 tablespoons olive oil
    • 1 red bell pepper
    • 1/2 cup fresh basil leaves
    • 1/4 teaspoon dried thyme
    • 1 onion
    • 1 3/4-pound eggplant
    • 1 small zucchini
    • +5 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 1-pound eggplants
    • 1 fresh rosemary sprig
    • 1 yellow bell pepper
    • 3 fresh thyme sprigs
    • 2 3/4 pounds ripe tomatoes
    • 1/4 cup fresh basil
    • 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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