A Rustic French Classic. Stemming from the Provence region of France, this hearty country dish is a mélange of Mediterranean vegetables. Paired to perfection with bread, pasta and rice!
Yields10 ServingsPrep Time20 minsCook Time1 hrTotal Time1 hr 20 mins
⅓cupolive oil
1large sweet onion, diced
4cloves garlic, minced
1large eggplant, stem removed, cut into 1-inch cubes
1large sweet red pepper, cored, seeded and cut into 1-inch cubes
1large sweet green pepper cored seeded and cut into 1-inch cubes
2medium zucchini, stem end trimmed and discarded and cut into 1-inch cubes
8cupspeeled, seeded and diced tomatoes (or two 28 oz. cans of diced tomatoes)
3Tbsptomato paste
1cupchopped basil
Salt & Pepper
1
Gather your ingredients. In a large stock pot, heat the olive oil over medium-high heat.
2
Add the onion and cook until soft. Add the garlic and cook a further minute.
3
Add the eggplant, peppers and zucchini. Cook, stirring constantly for two minutes.
4
Add the tomatoes and tomato paste and bring to a gentle simmer.
5
Reduce the heat to low and cook, covered for about 40-50 minutes, stirring occasionally. (If the mixture is too dry, add some water).
6
Add the basil and cook a further 10 minutes.
7
Season with salt and pepper (or chili flakes) to taste and serve with crusty bread.
8
Other Uses for Ratatouille
• Warm up 4 cups (1L) of ratatouille and combine it with 1 lb. (500 g) of freshly cooked pasta. Sprinkle with a mild crumbled goat’s milk cheese or grated Romano cheese OR
9
• Use ratatouille as a topping on pizza, along with crumbled goat’s cheese and some pitted black olives
1large eggplant, stem removed, cut into 1-inch cubes
1large sweet red pepper, cored, seeded and cut into 1-inch cubes
1large sweet green pepper cored seeded and cut into 1-inch cubes
2medium zucchini, stem end trimmed and discarded and cut into 1-inch cubes
8cupspeeled, seeded and diced tomatoes (or two 28 oz. cans of diced tomatoes)
3Tbsptomato paste
1cupchopped basil
Salt & Pepper
Directions
1
Gather your ingredients. In a large stock pot, heat the olive oil over medium-high heat.
2
Add the onion and cook until soft. Add the garlic and cook a further minute.
3
Add the eggplant, peppers and zucchini. Cook, stirring constantly for two minutes.
4
Add the tomatoes and tomato paste and bring to a gentle simmer.
5
Reduce the heat to low and cook, covered for about 40-50 minutes, stirring occasionally. (If the mixture is too dry, add some water).
6
Add the basil and cook a further 10 minutes.
7
Season with salt and pepper (or chili flakes) to taste and serve with crusty bread.
8
Other Uses for Ratatouille
• Warm up 4 cups (1L) of ratatouille and combine it with 1 lb. (500 g) of freshly cooked pasta. Sprinkle with a mild crumbled goat’s milk cheese or grated Romano cheese OR
9
• Use ratatouille as a topping on pizza, along with crumbled goat’s cheese and some pitted black olives
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