Ratatouille

READY IN: 1hr
Recipe by Koumatos

My adaptation on Ratatouille has a strong Greek influence and works more as a stew or soup. It is made entirely on the stove top and creates a hearty main dish which only gets better the following day. I make this on a regular basis and it is probably my most commonly requested dish. It is easily adjustable to suit your tastes.

Top Review by chefdownunda

Mmm.. it's recipe's like this one that make me love food. I just made this and it was delicious. Like the description says, it is more stew-like than casserole-like (which is what my other ratatouille dishes have been), but that's what makes it so versatile. I served it over fettuccine, which was amazing, but I can see you could also eat it as a soup or even serve it with some grains like cous cous or rice. I found that I had to be quite liberal with the spices to get the flavor, particularly with the oregano and dill, but it definitely pays off and goes together well. Some mods I made were -mushrooms and okra, bell pepper chunks, I used extra virgin olive instead of canola, and used about double the oil and garlic that's recommended (but I do this as a matter of course with everything!). I didn't end up needing any water at the end - I think I used a little bit extra tomato sauce and double the amount of diced tomatoes, so it worked out. I love how the recipe makes A LOT, so I can freeze it and eat it for many dinners to come! Thanks!

Ingredients Nutrition

Directions

  1. Dice, Mince, Cube and otherwise prepare all of the vegetables. Cut up the potatoes last (so they don't brown while they are waiting for the pot).
  2. Barely cover the bottom of a large soup pot in canola oil. At medium heat, saute the onion and garlic for a couple of minutes. Keep stirring to stop the garlic from burning.
  3. Group One - Add the potatoes, carrots, celery and green beans. Mix well. Let the veggies saute for about 3-5 minutes, stirring every 30 seconds to keep them moving around.
  4. Group Two - Add the zucchini, mushrooms and eggplant and saute for another 2-3 minutes. Continue to stir and saute until the mushrooms release their liquid.
  5. Add the tomato sauce, diced tomatoes and the okra into the pan. Now add enough water so that the liquid just reaches the top of the vegetables. Stir the pot well and add the lemon juice.
  6. Spices - pour the oregano into the palm of your hand until it is about the size of a quarter. Using the heel of your other hand, grind the oregano up over the pot to release the oils and flavor of the herb. Add a couple of good solid shakes of garlic salt, a quarter sized palm full of dill and a shake or two of cayenne (you will adjust the spices again). Leave the pot on a low-medium fire to simmer. Stir every 10 minutes or so.
  7. Check the potatoes, carrots and green beans to see if they are cooked completely through. This process can take anywhere from 10-30 minutes depending on the size of your vegetables and how long you sauteed them. When ready, remove from the heat and adjust the seasonings (lemon juice and herbs). Let it cool for 5 minutes. Serve to a grateful house with warm hearty bread.

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