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Tomato Eggplant Ratatouille's picture
Ratatouille has a lovely taste. Ratatouille gets its taste from eggplant mixed with zucchini and cheese. Ratatouille is inspired by many food chains across the world.
  Green peppers 3 , cut into strips
  Eggplants 3 Small
  Zucchini 3
  Tomatoes 4
  Olive oil 4 Tablespoon
  Onion 1 Large, sliced
  Garlic 1 Clove (5 gm), crushed (Large Ones)
  Salt To Taste
  Ground black pepper To Taste
  Bay leaf 1⁄2
  Parsley sprigs 3 , chopped
  Grated parmesan cheese 2 Tablespoon
  Butter/Margarine 2 Tablespoon

lengthwise and slice.
Scrub zucchini thoroughly and cut into 1/4 inch (1/2 centimeter) slices.
Lightly salt the eggplant and zucchini slices, arrange them in layers in bowl and weigh down with a heavy plate or platter.
Let stand about 30 minutes, then dry slices on absorbent paper.
Peel and coarsely chop (or quarter) tomatoes.
Heat some of the oil in a large skillet or heatproof casserole; add onion, garlic, salt and black pepper.
Cook 3 to 5 minutes over high heat.
Add sliced eggplant and zucchini and cook 2 or 3 minutes longer, adding more oil as needed.
Add tomatoes and season to taste with salt and pepper; add bay leaf and parsley.
Cover tightly and cook until vegetables are just tender (not mushy).
Sprinkle generously with grated cheese.
Dot with butter and place under broiler heat a few minutes until top is lightly browned.

Recipe Summary

Difficulty Level: 
Main Dish

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Tomato Eggplant Ratatouille Recipe