Ratatouille

Variations on Ratatouille

• 
  • 2 teaspoons fresh thyme, chopped
  • 1 head garlic
  • 1/2 cups extra-virgin olive oil
  • 2 medium zucchini
  • 3 yellow bell peppers
  • 3 red bell peppers
  • +7 other ingredients
• 
  • 3 tablespoons fresh parsley
  • 1 pound firm but ripe tomatoes
  • 2 cloves garlic
  • 1/2 pound zucchini
  • 2 green bell peppers
  • 1 8-ounce onion
  • +2 other ingredients
• 
  • 1 cup fresh flat-leaf parsley
  • 8 large garlic cloves
  • 20 fresh basil leaves
  • 18 tablespoons extra-virgin olive oil
  • +8 other ingredients
• 
  • 1 large eggplant, or several smaller ones
  • 2 medium zucchini
  • 1 onion
  • salt
  • 1 pepper
  • 2 tomatoes (more if small)
  • 2 clove(s) garlic
  • +2 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 small zucchini
  • 1 3/4-pound eggplant
  • 5 tablespoons olive oil
  • 1 onion
  • 1/2 cup fresh basil leaves
  • 3/4 teaspoon salt
  • 1/4 teaspoon fennel seeds
  • +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 zucchini
  • 1 red bell pepper
  • 3 tablespoons extra-virgin olive oil
  • 2 cups onions
  • 2 1-pound eggplants
  • 4 garlic cloves
  • 1 yellow bell pepper
  • +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