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Ratatouille

Chef.Graeme.Wood's picture
Ingredients
  Zucchini 1 Cup (16 tbs)
  Eggplant 1 Cup (16 tbs)
  Oil 1 Tablespoon
  Basil 1⁄4 Teaspoon
  Oregano 1⁄4 Teaspoon
  Parsley 1 Pinch
  Bay leaf 1⁄2
  Tarragon 1⁄8 Teaspoon
  Black pepper 1 Pinch
  Stewed tomatoes 3⁄4 Cup (12 tbs)
  Tomato paste 1⁄4 Cup (4 tbs)
  Honey 1 Teaspoon
  Tamari 1⁄4 Tablespoon
Directions

GETTING READY
1) Wash the zucchini and eggplant properly and chop them into bite-size pieces.

MAKING
2) In a pan, saute the spices in oil for 2 minutes.
3) To the spices, add stewed tomatoes, tomato paste, honey and tamari and cook for 3 minutes on low heat.
4) Add the vegetables to it and simmer until they are tender, stirring occasionally.

SERVING
5) Serve hot.
This is a more "tomatoey" blend of ratatouille - thick and hearty — and good alone or as a filling for crepes or tacos.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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