Ratatouille

Ratatouille
Photo by CIA/Keith Ferris

Ingredients

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

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 8-ounce onion
    • 1 teaspoon salt
    • 1/2 pound eggplant
    • 2 green bell peppers
    • 2 cloves garlic
    • 3 tablespoons fresh parsley
    • +2 other ingredients
  • Ratatouille
    • 18 tablespoons extra-virgin olive oil
    • 2 pounds eggplant
    • Parmigiano-Reggiano shavings
    • 2 1/4 teaspoons salt
    • 1 cup fresh flat-leaf parsley
    • +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 cup chopped onion
    • 1/2 cup sliced zucchini
    • 1 cup peeled, seeded, and chopped tomato
    • 2 teaspoons chopped fresh parsley
    • +7 other ingredients
  • Ratatouille
    • 1 onion
    • 2 garlic cloves
    • 5 tablespoons olive oil
    • 1/4 teaspoon dried oregano
    • 1 3/4-pound eggplant
    • 1/8 teaspoon ground coriander
    • +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
    • 1 red bell pepper
    • 2 cups onions
    • 3 tablespoons extra-virgin olive oil
    • 2 1-pound eggplants
    • 1 fresh rosemary sprig
    • +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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