Ingredients
- 1/3 cup olive oil
- 2 or more garlic cloves, peeled and chopped
- 2 cups (1 large) sliced onions
- 3 cups (2 medium) sliced zucchini
- 4 cups (1 small) cubed, cubed, peeled eggplant
- 3 tablespoons flour
- 2 green peppers, seeded and cut into strips
- 11/2 cups canned plum tomatoes
- 1 tablespoon capers
- Salt and freshly ground pepper, to taste
Directions
Heat the oil in a large skillet, add the garlic and onions and saute until the onions are transparent. Meanwhile, slice the squash and peel and cube the eggplant. Flour the pieces lightly. Add the squash, eggplant and green peppers to the skillet, cover and cook slowly about 30 minutes. Add the tomatoes and capers and simmer, uncovered, until the mixture is thick, about 10 minutes. Season with salt and pepper. Serve hot or cold.
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By flmom2_7281474
Apopka, FL
on March 14, 2010
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This was my first ratatouille and I was extremely happy with the results. My family loved it and I used a little bit that was leftover to make a dip. I added 4-6 oz Greek yogart, a little garlic powder, onion powder, cumin, cayanne pepper, lemon juice, olive oil, salt and pepper to taste and blended in the food processor until chunky. Served with toasted pita chips and it was yummy.
By Chef 1027281- K...
"Bondi Jun...
on January 31, 2009
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Craig Claiborne's RATATOUILLE was very simple to prepare & was delicious I only used 1 heaped Tablespoon to stir into the eggplant, zucchini & capsicum The NEXT DAY the DISH tasted EXCELLENT after the flavours had a chance to "meld" I WOULD reccommend this Ratatouille to any cook looking for a great easy recipe that tastes FABULOUS
Craig Claiborne's CHINESE COOKBOOK was my first ever cookbook I bought when I lived in USA in the 1970s when I was in my twenties WHAT A GREAT CHEF he was. I did not know of his passing but I suppose I was only 23 when I first heard of him & he was much older than me & now I am in my late 50's AT least his GREAT RECIPES WILL LIVE ON THROUGH HIS BOOKS
By icesktr96_9764002
Roscoe, IL
on February 17, 2008
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I like ratatouille because it is unique and it's delicious.
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