Ratatouille

Ratatouille
Photo by CIA/Keith Ferris

Ingredients

  • 2 teaspoons fresh thyme, chopped
  • ½ cups extra-virgin olive oil
  • 3 yellow bell peppers
  • 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
    • 2 green bell peppers
    • 1/2 pound eggplant
    • 1 teaspoon salt
    • 7 tablespoons olive oil
    • 1 8-ounce onion
    • 1/2 pound zucchini
    • 1 pound firm but ripe tomatoes
    • +1 other ingredients
  • Ratatouille
    • 2 pounds eggplant
    • 2 large onions (1 1/2 lb total)
    • 2 1/4 teaspoons salt
    • 20 fresh basil leaves
    • 8 large garlic cloves
    • 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
    • 1/4 teaspoon salt
    • 1 1/2 teaspoons minced garlic
    • +6 other ingredients
  • Ratatouille
    • 1/4 teaspoon dried thyme
    • 5 tablespoons olive oil
    • 2 garlic cloves
    • 1/4 teaspoon dried oregano
    • 1 red bell pepper
    • 1/2 cup fresh basil leaves
    • 1 onion
    • +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
    • 3 tablespoons extra-virgin olive oil
    • 2 cups onions
    • 4 garlic cloves
    • 2 3/4 pounds ripe tomatoes
    • 3 fresh thyme sprigs
    • 1 yellow bell pepper
    • +5 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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