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 az93
Caribbean
on April 06, 2013
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Very good. I added a little sage, too which adds a nice flavor. For some protein I also added a can of butter beans, rinsed and drained. Yum! I think next time I will also add mushrooms to give a little more flavor and juice. Might also top with parmesan. Will definitely make again.
By apphiaazink@net...
on March 05, 2013
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Try preparing in a large cast iron pan and cracking a few eggs in. Prep each area by sliding the ratatouille to the side and adding a dot of EVOO then cook eggs to desired done ness. I also cooked off a few tablespoons of bacons with 2 chicken sausages and added that the the mix. My 3 year old ate two adult size servings! Very kid friendly!!!
By woods1985
on February 26, 2013
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I was inspired to make Ratatouille after my friend ordered it at an Italian restaurant. She had it served over pasta, so I wanted to recreate the dish she ordered at home. This recipe was the perfect find!
I followed the recipe precisely until the end. In addition to the ingredients Emeril calls for, I added about half of a 28 oz. can of tomato puree, some crushed red pepper flakes, and dried oregano. I served the sauce over whole wheat rotini and topped it with shredding parmesan. I will be making this recipe for years to come! The whole wheat pasta is a really nice complement to all the veggies.
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