Ratatouille
Nothing says high summer than a batch of fragrant simmering ratatouille on the stove. The dish originates from the South of France, where home cooks would toss tomatoes, zucchini, peppers, onions, eggplant, garlic and herbs into a pot and cook them down to create an irresistible mixture enjoyed hot, cold, on its own, with eggs, over toast, or tossed with pasta. Those are just a few ideas that come to mind, but feel free to riff as you like. And know that no two ratatouille are exactly the same, so make whatever changes you’re inspired to and really make this your own.
How to Make It
Step 1
Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened.
Step 2
Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in the zucchini, red bell pepper, tomatoes, and salt, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in the basil and few grinds of pepper to taste.
Chef's Notes
seabelis
2017-08-05T06:22:23-04:00
Very good. Served it over whole wheat penne.
wlsea270f5a3bb9
2015-09-01T17:39:31-04:00
Easy and yummy, just the way my French mother used to make.
wlscbba4e12da07
2015-08-24T18:58:18-04:00
First time I've ever tried ratatouille. This recipe was easy and very good. I did not have the plum tomatoes so I used one can of diced tomatoes. My husband, who said he had it once before but didn't care for it, actually liked it and said it was very good. Think I'll add sausage to the leftovers for a little change up. This recipe was much easier than others I looked at.
Carisakell
2015-08-18T15:46:06-04:00
I love to work w/recipes and add my own touch.I added these things together,sautéed them,and,added some fresh spinach leaves as well.Then I'll add some cheese and have it over quinoa or brown rice for a healthy meal.Can also substitute cheese w/soy cheese if a vegan.
grammasuzy
2013-10-04T17:06:45-04:00
I enjoyed this dish very much although I did prepare it with a different spin. I browned 4 ounces of ground round along with the garlic and onion first, and then followed the rest of the recipe. I added a bit of water as well and scraped the bits from the bottom of the pan. It made a wonderful casserole-type dish with a nice gravy around the vegetables. I omitted the salt completely and used fresh Roma tomatoes. I will definitely be making this again.
EdieGrace
2011-09-10T13:35:40-04:00
I used the ingredients here, but cooked it a little differently. I sauteed the garlic and onion, then added the bay leaf and tomatoes and let it cook. Meanwhile I sauteed the eggplant and zucchini separately,and then put them in the tomato mixture with the basil and bell pepper, and cooked it for 15mintues over low heat. I served it with a lightly seasoned boneless chicken breast. It was pretty good.
magiclady
2011-09-07T06:47:25-04:00
I thought you couldn't eat bay leaves. that they weren't good for your stomach.Is this wrong?
trinitaire
2011-09-06T12:39:31-04:00
this is not the real ratatouille - if you want the truly real ratatouille (from Nice, my hometown) you cook all the vegetables separatly and then add them together into the cooked tomatoes/onions/garlic/thyme - and simmer another 15 mn low flame - voila ! bon appetit ..(better with fresh tomatoes, but in winter I use san marzano peeled tomatoes with tomatoes concentrate)
mesmith
2011-09-06T09:56:12-04:00
why is there a tip about substituting low salt canned tomatoes for regular style, for a recipe that calls for fresh romas?...and where are the reviews that generated a four star rating?
