Best Ever Ratatouille
photo by May I Have That Rec
- Ready In:
- 1hr 50mins
- 1⁄4 cup olive oil
- 1 medium eggplant, peeled and cut into 1-inch cubes (1 lb)
- 1 lb zucchini, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 1⁄2 cups onions, sliced
- 2 large red bell peppers, cut into 1-inch squares
- 3 garlic cloves, chopped
- salt & fresh ground pepper, to taste
- 1 1⁄2 cups fresh tomatoes, chopped seeded peeled
- 2 -3 sprigs fresh thyme
- 1 bay leaf
- 1⁄4 cup fresh basil, chopped
- Saute in a large skillet or Dutch oven over high heat until the vegetables are golden and just tender, 10 to 12 minutes: 1/4 C olive oil, eggplant and zucchini.
- Remove the vegetables and reduce the heat to medium-high. In the same pan, cook until the onions are slightly softened: 2 T of olive oil and onions.
- Add and cook, stirring occasionally, until the vegetables are just tender but not browned, 8 to 12 minutes: red pepper and garlic.
- Season with salt and pepper to taste.
- Add: tomatoes, thyme and bay leaf.
- Reduce heat to low, cover, and cook 5 minutes.
- Add the eggplant and zucchini and cook until everything is tender, about 20 minutes more. Taste and adjust the seasonings. Stir in: basil.
Questions & Replies
Got a question? Share it with the community!
Took a bit of time, so a good weekend recipe. But very easy to follow, and the result was delicious. I used one 15 ounce can of cut tomatoes instead of fresh since winter tomatoes aren't very good. Also, since fresh basil is so expensive this time of yearl, I stirred in a heaping tablespoon of basil pesto right before serving. Both substitutions worked just fine.
see 1 more reviews
This is one of the best dishes that I have ever put into my mouth!!!!!! I was inspired by the movie (I just love the message of that movie especially for kids!) and I had never made ratatouille. Oh the years wasted not having this dish in my life!!!!!!! Don't waste another day not trying this!!!! I chose this recipe because of the red bell peppers in it instead of green bell peppers because I thought it would balance out the eggplant nicely. It did perfectly!!!!!!!!!! At the point of peeling the tomatoes, I remembered my Gramma had shown me how to remove the peels easily. You just put the tomatoes (remove the stem so it starts the skin) into some semi-boiling water and they peel right off with a knife! I used 1/4 tsp salt and 1/8 tsp pepper and I didn't think it needed anymore seasoning before adding the basil. I kept the cover on and my heat on low for that last 20 minutes of cooking. Thank you so much for posting this recipe, it is wonderful!!!!!!!!!!!!!!!!!!!!!!!!!!!!