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
    • 1 8-ounce onion
    • 7 tablespoons olive oil
    • 1 teaspoon salt
    • 2 cloves garlic
    • 3 tablespoons fresh parsley
    • 1 pound firm but ripe tomatoes
    • +2 other ingredients
  • Ratatouille
    • 3 assorted bell peppers (green, red, and/or yellow; 1 1/2 lb total)
    • 18 tablespoons extra-virgin olive oil
    • 4 medium zucchini (2 lb)
    • +9 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
    • 3/4 teaspoon salt
    • 1/4 teaspoon fennel seeds
    • 1/8 teaspoon ground coriander
    • 3/4 pound small ripe tomatoes
    • 1 small zucchini
    • 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
    • 3 tablespoons extra-virgin olive oil
    • 2 cups onions
    • 2 3/4 pounds ripe tomatoes
    • 3 fresh thyme sprigs
    • 1 yellow bell pepper
    • 1 fresh rosemary sprig
    • +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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