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Classic Ratatouille

Diet.Chef's picture
Ingredients
  Olive oil 4 1⁄2 Tablespoon
  Zucchini 3 Medium, unpeeled, quartered, cut into 1 inch pieces
  Eggplant 1⁄2 Medium, unpeeled, cut into 1 1/2 inch cubes
  Salt To Taste
  Pepper To Taste
  Onions 2 Medium, chopped
  Garlic 5 Clove (25 gm), finely minced
  Green peppers 1 , seeded, chopped
  Tomato sauce 8 Ounce (1 can)
  Thyme 1⁄2 Teaspoon
  Basil 1 Teaspoon
Directions

GETTING READY
1) Preheat the oven to 350F.

MAKING
2) In a large skillet, heat 2 1/2 tablespoons of olive oil. Toss in the zucchini, eggplant, salt and pepper.
3) While stirring frequently, cook the mixture on simmer for about 10 minutes.
4) In another skillet, heat 2 tablespoons of oil. Saute the onions, garlic and green peppers until they brown lightly.
5) Next, add in the tomato sauce and cook on simmer for about 10 minutes, while stirring often.
6) Mix in the earlier sauted mixture. Sprinkle thyme, basil and parsley. Stir well to mix.
7) Transfer the mixture into a casserole. Cover and bake for about 20 minutes or till the vegetables become soft.

SERVING
8) Serve the Ratatouille warm or cold. Garnish it with lemon wedges.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Everyday, Healthy
Cook Time: 
60 Minutes
Servings: 
8

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