Ratatouille

Ingredients

  • 2 T olive oil
  • 1 c onions, chopped
  • 2 clove garlic, chopped
  • 2 bell peppers (red or yellow), chopped
  • 2 c chopped, cooked potatoes
  • 2 c chopped, grilled eggplant (about 2 eggplants)
  • 1 can 28-ounce diced tomatoes, drained
  • + 7 more ingredients
    • ¼ c chopped fresh basil
    • ¼ c chopped fresh parsley
    • 2 T chopped fresh oregano
    • ½ t salt
    • ¼ t pepper
    • 15 oz whole-milk ricotta
    • ½ c shredded Parmesan cheese

Preheat oven to 350F. Heat olive oil in large skillet and add onion, garlic and peppers; saut 7 minutes. Add potatoes, eggplant, tomatoes, basil, parsley, oregano, salt and pepper; stir gently. Combine ricotta and Parmesan cheese. Place half of vegetable mixture in a 2-quart baking dish, top w...

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Variations on Ratatouille

  • Ratatouille
    • 2 teaspoons fresh thyme, chopped
    • 1/2 cups extra-virgin olive oil
    • 3 yellow bell peppers
    • 2 teaspoons fresh marjoram, chopped
    • 1 head garlic
    • +8 other ingredients
  • 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)
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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
    • 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
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  • 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
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  • 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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