Ratatouille

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/3 cup olive oil
  • 5 cloves garlic, smashed
  • 1 onion, sliced
  • 1 dried bay leaf
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried tarragon, crumbled
  • 1/4 teaspoon dried thyme, crumbled
  • 1/4 teaspoon dried savory, crumbled
  • 1/4 teaspoon fennel seeds
  • 1/8 teaspoon ground coriander seeds
  • 3/4 pound eggplant, cut into 1-inch pieces (about 3 cups)
  • 1 small zucchini, scrubbed, quartered lengthwise, and cut into 1-inch pieces
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 3/4 pound cherry tomatoes
  • Kosher salt and freshly ground black pepper
Directions
  • Heat the oil in a large saucepan over medium heat. Add the garlic, onion, bay leaf, oregano, tarragon, thyme, savory, fennel seeds and ground coriander and cook, stirring, until soft and fragrant.

  • Add the eggplant and cook, stirring occasionally, until soft, about 8 minutes. Add the zucchini, bell peppers, and tomatoes and cook, stirring occasionally, until tender, about 7 minutes. Season with salt and pepper, to taste.

  • The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving.


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