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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 Servings
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

  cup olive oil
 1 large sweet onion, diced
 4 cloves garlic, minced
 1 large eggplant, stem removed, cut into 1-inch cubes
 1 large sweet red pepper, cored, seeded and cut into 1-inch cubes
 1 large sweet green pepper cored seeded and cut into 1-inch cubes
 2 medium zucchini, stem end trimmed and discarded and cut into 1-inch cubes
 8 cups peeled, seeded and diced tomatoes (or two 28 oz. cans of diced tomatoes)
 3 Tbsp tomato paste
 1 cup chopped 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


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Ingredients

  cup olive oil
 1 large sweet onion, diced
 4 cloves garlic, minced
 1 large eggplant, stem removed, cut into 1-inch cubes
 1 large sweet red pepper, cored, seeded and cut into 1-inch cubes
 1 large sweet green pepper cored seeded and cut into 1-inch cubes
 2 medium zucchini, stem end trimmed and discarded and cut into 1-inch cubes
 8 cups peeled, seeded and diced tomatoes (or two 28 oz. cans of diced tomatoes)
 3 Tbsp tomato paste
 1 cup chopped 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

Notes

Jill’s Ratatouille