Ratatouille

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
  • + 3 more ingredients
    • 2 tablespoon(s) chopped basil, oregano or marjoram (or a mix)
    • 2 tablespoon(s) chopped parsley (optional)
    • 4 tablespoon(s) olive oil

Cut eggplant, zucchini, pepper and onion into cubes of about 1/2 inch. Mince or press the garlic. Finely chop the tomatoes, retaining seeds and juice. Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté the eggplant until it begins to brown a little.  Remove eggplant, add to ...

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Comments

Variations on Ratatouille

  • Ratatouille
    • 1 bulb fennel
    • 2 teaspoons kosher salt
    • 3 red bell peppers
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    • 1 tablespoon fresh basil, chopped
    • 2 medium zucchini
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  • Ratatouille
    • 2 green bell peppers
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  • Ratatouille
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    • 2 1/4 teaspoons salt
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  • 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
    • Olive oil-flavored vegetable cooking spray
    • 1 1/2 cups peeled, cubed eggplant
    • 1/2 teaspoon olive oil
    • 1 teaspoon chopped fresh oregano
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  • Ratatouille
    • 1/4 teaspoon dried thyme
    • 5 tablespoons olive oil
    • 2 garlic cloves
    • 1/4 teaspoon dried oregano
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    • 1/2 cup fresh basil leaves
    • 1 onion
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  • Ratatouille
    • 2 T olive oil
    • 1 c onions, chopped
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  • Ratatouille
    • 2 1-pound eggplants
    • 1/4 cup fresh basil
    • 1 bay leaf
    • 1 fresh rosemary sprig
    • 1 red bell pepper
    • 2 zucchini
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  • Ratatouille
    • 3/4 cup diced onion (1 medium)
    • 1/4 cup finely chopped fresh basil
    • 1/2 teaspoon salt
    • 4 garlic cloves, minced
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