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Ratatouille With Eggplant and Zucchini

User Rating 3.5 Star Rating (2 Reviews)

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Ratatouille

Ratatouille

Diana Rattray
This savory seasoned combination of vegetables is easy to prepare. Serve this well seasoned side dish with grilled, roasted, or broiled meat, fish, or poultry.

Ingredients:

  • 1 medium eggplant
  • 1 teaspoon salt
  • 2 to 3 tablespoons olive oil
  • 4 cloves garlic, coarsely chopped
  • 1 medium onion, halved and thinly sliced
  • 2 cans (14.5 ounces each) diced tomatoes with juice
  • Red, yellow, and green bell pepper, cut in 1-inch pieces, about 1 to 1 1/2 cups
  • 1/2 cup coarsely chopped fresh basil, about 12 large leaves
  • 1/4 teaspoon black pepper
  • Dash dried leaf oregano
  • 3 small zucchini, halved lengthwise then sliced
  • Fresh shredded Parmesan cheese, optional

Preparation:

Peel eggplant and cut in 1-inch cubes; put in a colander and sprinkle with the salt. Let stand in the sink for about 20 to 30 minutes to drain.

In a large saucepan or Dutch oven, heat olive oil over medium heat. Add onion and garlic; sauté until onion is tender. Add the tomatoes, bell peppers, basil, pepper, and oregano. Cover and simmer, stirring occasionally, for 20 minutes. Add zucchini and eggplant; cover and continue simmering for 10 to 15 minutes, until vegetables are tender. Taste and add salt, if needed. Serve with fresh shredded Parmesan cheese, if desired.
Serves 4 to 6.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
Ratatouille Recipe, Member Lindacerveny

I loved this recipe. I used fresh plum tomatoes, parmesan cheese from a can and added some Aleppo Red Pepper flakes. Made a side of orzo to go with it. Even better the second day! It was also great heated in a tortilla the next day, like a fajita. Yum! I think actually the fresh tomatoes and Aleppo peppers made it a 5 star recipe.

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