Prep 50 mins
Cook 0 mins
This is my favorite recipe for ratatouille. I got it out of a Cuisinart International Cookbook years ago. It is a little labor-intensive but well worth the effort. Ratatouille is served either warm or cold. It is best when made in advance so the flavors mingle. (A food processor with a slicing disc is helpful with this one!)
- Mince garlic and parsley and mix together.
- Set aside.
- Cut eggplant into quarters, lengthwise, and slice.
- In a large skillet saute eggplant, in 3 tablespoons of the olive oil, until light brown (about 5 min.). Remove from skillet.
- Slice zucchini and saute in 2 tablespoons olive oil in skillet, until light brown (about 3-5 min.). Remove from skillet.
- Slice onions and green pepper.
- Saute in the remaining olive oil until tender (about 10 min.).
- Cut tomatoes in half and gently squeeze out the seeds.
- Slice tomatoes in 1/2 inch slices.
- Arrange 1/3 of the tomato slices in the bottom of a dutch oven or heavy skillet with high sides.
- Layer half of the eggplant,zucchini. onion and green pepper on top.
- Add 1/3 of the minced garlic and parsley mixture, basil, salt and pepper.
- Repeat layers.
- Top with remaining sliced tomato.
- Sprinkle with remaining garlic and parsley, basil, salt and pepper.
- Cook, covered, over low heat 15 minutes.
- Uncover and baste with juices.
- Cook, uncovered, until juices have evaporated (10-15 min.).
Well I can see why this is your favourite Ratatouille recipe. It is really nice and improves even more the the next day. I don't have a Dutch Oven, so made it in my lasagne dish and cooked it at about 160 C for about 3/4 hour. The recipe makes a large amount of Ratatouille and we really enjoyed the left overs the next day. Would strongly recommend anyone trying this recipe. Thank you MA in Florida for posting this one.