Ratatouille

Variations on Ratatouille

• 
  • 1 tablespoon balsamic vinegar
  • 2 cups tomato sauce
  • 1 tablespoon fresh basil, chopped
  • 2 teaspoons fresh thyme, chopped
  • +9 other ingredients
• 
  • 1/2 pound eggplant
  • 1 teaspoon salt
  • 7 tablespoons olive oil
  • 1 8-ounce onion
  • 2 green bell peppers
  • 1/2 pound zucchini
  • 2 cloves garlic
  • +1 other ingredients
• 
  • Parmigiano-Reggiano shavings
  • 2 large onions (1 1/2 lb total)
  • 2 1/4 teaspoons salt
  • 2 pounds eggplant
  • 2 1/2 pounds tomatoes (4 large)
  • fresh basil
  • +6 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

  • 2 teaspoons chopped fresh parsley
  • 1 1/2 cups peeled, cubed eggplant
  • 1/4 teaspoon pepper
  • 1/2 cup sliced zucchini
  • +7 other ingredients
• Ratatouille

  • 2 garlic cloves
  • 1 red bell pepper
  • 3/4 pound small ripe tomatoes
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • +7 other ingredients
• Ratatouille

  • 1/4 cup fresh basil
  • 1 bay leaf
  • 1 fresh rosemary sprig
  • 3 fresh thyme sprigs
  • 2 3/4 pounds ripe tomatoes
  • 1 yellow bell pepper
  • 4 garlic cloves
  • +4 other ingredients
• Ratatouille

  • 1/4 cup finely chopped fresh basil
  • 1/2 teaspoon salt
  • 3/4 cup diced onion (1 medium)
  • 4 garlic cloves, minced
  • +4 other ingredients