MA in Florida's Note:
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!)
My Private Note
Units: US | Metric
- 1Mince garlic and parsley and mix together.
- 2Set aside.
- 3Cut eggplant into quarters, lengthwise, and slice.
- 4In a large skillet saute eggplant, in 3 tablespoons of the olive oil, until light brown (about 5 min.). Remove from skillet.
- 5Slice zucchini and saute in 2 tablespoons olive oil in skillet, until light brown (about 3-5 min.). Remove from skillet.
- 6Slice onions and green pepper.
- 7Saute in the remaining olive oil until tender (about 10 min.).
- 8Cut tomatoes in half and gently squeeze out the seeds.
- 9Slice tomatoes in 1/2 inch slices.
- 10Arrange 1/3 of the tomato slices in the bottom of a dutch oven or heavy skillet with high sides.
- 11Layer half of the eggplant,zucchini. onion and green pepper on top.
- 12Add 1/3 of the minced garlic and parsley mixture, basil, salt and pepper.
- 13Repeat layers.
- 14Top with remaining sliced tomato.
- 15Sprinkle with remaining garlic and parsley, basil, salt and pepper.
- 16Cook, covered, over low heat 15 minutes.
- 17Uncover and baste with juices.
- 18Cook, uncovered, until juices have evaporated (10-15 min.).
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Nutritional Facts for Ratatouille
Serving Size: 1 (374 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 244.3
- Calories from Fat 167
- Total Fat 18.6 g
- Saturated Fat 2.6 g
- Cholesterol 0.0 mg
- Sodium 793.3 mg
- Total Carbohydrate 19.5 g
- Dietary Fiber 6.7 g
- Sugars 9.4 g
- Protein 3.5 g