You are here

Classic Ratatouille

Global.Potpourri's picture
Ingredients
  Olive oil 1⁄3 Cup (5.33 tbs)
  Onions 2 Large, sliced
  Garlic 3 Clove (15 gm), chopped (Or More, According To Taste)
  Eggplants 2 Small, cubed
  Zucchini 4 Small, sliced
  Green peppers 2 , cut into strips
  Fennel head 1 , sliced
  Canned italian plum tomatoes 19 Ounce (1 Can, 2 1/3 Cups)
  Crumbled dried basil 1 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Pepper To Taste
  Chopped parsley 1⁄2 Teaspoon
Directions

Heat the olive oil in a heavy skillet and add the onions and garlic.
Heat and toss until wilted.
Add the eggplants, zucchini, peppers, and fennel, and mix well over a brisk heat.
Add the tomatoes, seasonings, and parsley; cover, and simmer for about 1 hour, stirring occasionally.
Remove the cover and cook down until most of the liquid has evaporated and the mixture is thick.
Serve hot or serve cold with additional oil and a little vinegar.
Makes 6 servings.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Side Dish
Method: 
Tossed
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

Rate It

Your rating: None
4.38611
Average: 4.4 (18 votes)