Ratatouille

Name: Ratatouille
Yield: 3
Cuisine: European and Mediterranean
Ingredients: 2 medium-sized eggplants; Salt for sprinkling; 2 medium-sized onions, halved and thinly sliced; 1 garlic clove, minced; 5 tablespoons olive oil; 2 medium-sized zucchini, sliced in ¼-inch thick rounds; 1 small red or green bell pepper, chopped; 1 pound fresh tomatoes cut into wedges; ¼ cup packed, chopped fresh parsley; 4 fresh basil leaves chopped, or 1 teaspoon crumbled dry; 1 teaspoon crumbled dry marjoram or oregano; 1 teaspoon salt; ¼ teaspoon black pepper or to taste; 1 tablespoon capers, rinsed and drained (optional)

CategorySides and VegetablesCuisineEuropean and MediterraneanDiets#gluten-free, #vegan-option

Ratatouille can be served hot or cold. Try it as an entrée with rice, as a filling for crêpes, or as a topping spooned over split baked potatoes.

Ingredients

2 medium-sized eggplants

Salt for sprinkling

2 medium-sized onions, halved and thinly sliced

1 garlic clove, minced

5 tablespoons olive oil

2 medium-sized zucchini, sliced in ¼-inch thick rounds

1 small red or green bell pepper, chopped

1 pound fresh tomatoes cut into wedges

¼ cup packed, chopped fresh parsley

4 fresh basil leaves chopped, or 1 teaspoon crumbled dry

1 teaspoon crumbled dry marjoram or oregano

1 teaspoon salt

¼ teaspoon black pepper or to taste

1 tablespoon capers, rinsed and drained (optional)

Instructions

Cut eggplant into 1-inch cubes. Place in a colander, sprinkle lightly with salt, and set aside for 20 minutes.

Rinse eggplant and pat dry with a clean cloth or paper towels.

In a 4-quart pot, sauté onions and garlic in olive oil until onions are soft. Add eggplant and zucchini. Cook over medium heat for 5 minutes, stirring frequently.

Add all remaining ingredients. Cover and cook over medium-low heat for 30 minutes, stirring occasionally.

Remove cover. Cook 20 minutes, stirring frequently, or until most of the liquid has been reduced.

Note: Some people do not like eggplant skin. You can get around this by peeling the eggplant.
This dish tastes even better on the second day!

Serves 4

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Ingredients

2 medium-sized eggplants

Salt for sprinkling

2 medium-sized onions, halved and thinly sliced

1 garlic clove, minced

5 tablespoons olive oil

2 medium-sized zucchini, sliced in ¼-inch thick rounds

1 small red or green bell pepper, chopped

1 pound fresh tomatoes cut into wedges

¼ cup packed, chopped fresh parsley

4 fresh basil leaves chopped, or 1 teaspoon crumbled dry

1 teaspoon crumbled dry marjoram or oregano

1 teaspoon salt

¼ teaspoon black pepper or to taste

1 tablespoon capers, rinsed and drained (optional)

Directions

Cut eggplant into 1-inch cubes. Place in a colander, sprinkle lightly with salt, and set aside for 20 minutes.

Rinse eggplant and pat dry with a clean cloth or paper towels.

In a 4-quart pot, sauté onions and garlic in olive oil until onions are soft. Add eggplant and zucchini. Cook over medium heat for 5 minutes, stirring frequently.

Add all remaining ingredients. Cover and cook over medium-low heat for 30 minutes, stirring occasionally.

Remove cover. Cook 20 minutes, stirring frequently, or until most of the liquid has been reduced.

Note: Some people do not like eggplant skin. You can get around this by peeling the eggplant.
This dish tastes even better on the second day!

Serves 4

Ratatouille

Ingredients Directions

Ratatouille