Easy Ratatouille
"This is an easy dish that can be very versatile. I make a large batch and freeze. For an easy dinner you can defrost the ratatouille and add italian sausage or shrimp, while reheating, and serve over pasta. Or pour a bit over a mild white fish and bake. If you wish to make it vegetarian style then add some feta or parmsean and serve over pasta. The meals you can do with this basic recipe are endless."
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 5 tablespoons olive oil
- 3 garlic cloves, chopped
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 eggplant, chopped
- 1 zucchini, chopped
- 6 mushrooms, quartered
- 1 teaspoon oregano
- 1 teaspoon basil
- 1⁄3 cup red wine
- 2 cups canned tomatoes, chopped
- 1⁄2 cup tomato sauce
- salt and pepper
directions
- In a large pot heat oil. Add garlic, onion, bell pepper, eggplant, zucchini and mushrooms. Saute, uncovered, until vegetables are softened. About 10minutes.
- Add oregano, basil, salt and pepper. Simmer for 1 minute.
- Add wine and bring to boil.
- Add tomatoes and tomato sauce and bring to a simmer. Simmer uncovered over low heat for 30-40minutes.
- Serve topped with parmsean cheese.
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Reviews
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Tasty enough, but mushrooms don't belong in a ratatouille. And the veg should be roasted, or at least cooked separately before being added together. It's also nice, if you have leftovers in the fridge to put it in a cocotte and break a few eggs, preferably duck eggs, into it, then bake in the oven for half and hour.
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Very easy and tasty, I substituted some tomato juice for the red wine, and used a can of diced tomatoes and 2 small zucchinis and some extra mushrooms (because my eggplant was huge). -
made a big batch, some for tomorrow and 2 small containers to freeze. Pretty much followed the recipe, except for a sprinkle of sugar,and I left out the red wine, (dont like red wine in food, go figure) It tastes really good, and I reckon it will be better tomorrow after having a chance to meld. thanks, good recipe and a keeper.
Tweaks
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Very easy and tasty, I substituted some tomato juice for the red wine, and used a can of diced tomatoes and 2 small zucchinis and some extra mushrooms (because my eggplant was huge).
RECIPE SUBMITTED BY
Expat in Holland
United States
2012: This Expat has just moved back home to the good ole USA after living 8 years in the Netherlands. I feel blessed to have such a wonderful family, and many long-time friends, around the world. Now I am making a new life in my new state, Arizona, with lovely new friends, that I am adding to my life and table. As always, cooking remains a constant passion that brings joy to my life and I have re-started my aviation career, another life long passion. As the old old saying goes, and no truer words have been spoken..... Good food, good wine, family and friends truly are the spice of life! Cheers.
Whilst living in the Netherlands, it was a big adjustment in country, culture and weather. A great experience to live abroad. You learn so much and it helps make you a more rounded person who appreciates difference.
I love to cook and I believe it is in my genetic makeup. I started as a small child helping my mother in the kitchen. She was a fabulous cook and delighted in baking. My grandfather was a baker by trade and made fabulous baked goods. I acknowledge, though I bake well, it just does not bring me joy. I love to cook multi course dinners. I grew up with mostly Spanish and Italian cuisines, taught to me by my mother, aunts and cousins. I am fortunate enough to still have, 4 generations of family still living in Spain! I love visiting my family in Spain. I sit in their Spanish kitchens and watch all the women cook, listening intently, watching closely as to how they make those fabulous dishes. I grew up in Florida, surrounded family and extended family members. I was always in one kitchen or another, listening, helping, & learning about all those cuisines and the different languages being spoken! Mealtime was always a celebration with lots of family, friends, food, and wine. Mom's saying was 'the more the merrier'. I do try to replicate this tradition in my life now. Cooking and meal time is truly a celebration of love and togetherness. I enjoy having family and friends, from around the world, over for a dinner. They are invited anytime and I try to carry on the my mother's motto 'the more the merrier'.
Though many of the women, who were so inspirational to me, have now passed on, they live forever within my heart and in the recipes that I lovingly cook today. I try to follow those wonderful traditions, they taught me and keep them alive in my home. My mother will always be the voice in my head and heart. She was a truly fabulous role model and I miss her dearly.
My career in aviation now spans 38 years. Working in the aviation industry so long, one becomes a airline 'nomad'. I have lived in 5 different states (Florida, Minnesota, California, Nevada and now Arizona) and now have a country in Europe. While living in different cities, one of my favorite hobbies has been taking cooking classes from different cooking schools. I adore learning different types of cuisine and having themed dinners in my home. To name a few classes I have taken Spanish, French, Italian, Greek, Mexican, 3 types of Chinese, Thai, Swedish and American Bistro classes. It is lovely to learn so much about a country and culture through their cuisines!
Life has given me one fabulous ride, and I have so many recipes from around the world to prove it! Cheers !!
