Photo: Ratatouille Recipe
Ingredients
- 1/4 cup olive oil, plus more as needed
- 1 1/2 cups small diced yellow onion
- 1 teaspoon minced garlic
- 2 cups medium diced eggplant, skin on
- 1/2 teaspoon fresh thyme leaves
- 1 cup diced green bell peppers
- 1 cup diced red bell peppers
- 1 cup diced zucchini squash
- 1 cup diced yellow squash
- 1 1/2 cups peeled, seeded and chopped tomatoes
- 1 tablespoon thinly sliced fresh basil leaves
- 1 tablespoon chopped fresh parsley leaves
- Salt and freshly ground black pepper
Directions
Set a large 12-inch saute pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.
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By shellygloo
Toledo, OH
on January 15, 2012
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This was delicious! I only gave it 4 stars, though, because of the cooking method of sauteing things separately and then putting it all together isn't necessary. Years ago I made this a lot and my original recipe called for baking/roasting all of the ingredients together and it worked wonderfully. I did the same with this recipe and it turned out terrific and was a lot less work than Emeril's method. Just cut the veggies that take longer to cook a little larger (peppers, eggplant, and cut those that cook faster larger (tomatoes, squash. Cuts the prep time in half.
By DQ Slotkins
Worcester, MA
on January 06, 2012
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Nice bright colors in the bowl. It's winter, so I substituted fresh tomatoes with a carton of Pomi brand. Also, doubled the garlic and parsley, and substituted the fresh basil for herbs de Provence.
By FUNFOODFACTSdotNET
Bradford, NH
on December 23, 2011
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Lotsa chopping, but otherwise, very tasty. Even better the next day.
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