Photo: Ratatouille Recipe
Ingredients
- 1/4 cup olive oil, plus more as needed
- Kosher salt and freshly ground black pepper
- 1 small eggplant, chopped
- 1 zucchini, chopped
- 1 pepper (red, green, or yellow), chopped
- 1 onion, chopped
- 3 small tomatoes, chopped
- 3 cloves garlic, pressed
- 2 teaspoons chopped fresh thyme
- 3 or 4 leaves fresh basil, chopped
- Splash red wine vinegar
Directions
Heat 2 tablespoons of oil in a large pan or Dutch oven. Cook the vegetables one at a time (separately) for 5 to 7 minutes, adding a little more oil as needed and seasoning with salt, in the following order: eggplant, zucchini, pepper, onion, and tomatoes. Combine all of the cooked vegetables together in the pan, add the garlic, thyme, and basil and let simmer gently for 20 minutes. Add a splash of red wine vinegar, season with salt and pepper, and then turn off the heat. Serve hot, warm, or cold.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 47 reviews
By HeatherSiems
San Diego
on June 15, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
THIS.IS.SOOOO.GOOD! The only thing I would change is the tomato cooking. I will simmer it just in the end, next time. They got a little too mushy for two cooking times. I am making this again today. This will be SUCH a go to dish for me! LOVE IT!
By shannonlevesque...
Greenville, NH
on May 22, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was awesome! I didn't have any fresh herbs, so I used some herbed de Provence. I loved every bite. I'm making it for dinner again tonight.
By maholmes
on May 18, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
We love ratatouille as a tasty accompaniment for lamb , beef or pork. Cooking the chopped vegetable separately makes a lot of difference, as the eggplant needs a couple more minutes than the tomatoes, and the onion and zucchini cooking times are in between. Love that there is no peeling, though I did salt and drain the eggplant slices while I chopped everything else, then chopped it last (so it does not soak up all of the oil Also, "chopped" to me for this was big chunks. I did not add the pepper, but I did use more garlic, fresh thyme and basil. The dash of red wine vinegar at the end is the piece de resistance!! It brings vibrancy to this dish and enhances all of the flavor of all the vegetables and herbs. So delicious.
Read all 47 reviews