Real Recipes From Real Home Cooks ®

ratatouille

Recipe by
Cindy McLaughlin
Fernandina Beach, FL

Contributed by:?

yield 6 - 8
prep time 40 Min
cook time 20 Min
method Saute

Ingredients For ratatouille

  • 1/2 lb
    eggplant, peeled and cut into 1 1/2" × 1/2" x 1/4 " slices
  • 3 tsp
    salt
  • 3 Tbsp
    olive oil
  • 1/2 lg
    onion, chopped
  • 1 md
    green pepper, chopped
  • 2 clove
    garlic, finely chopped
  • 1 -1 1/2 lb
    tomatoes, seeded & chopped or 1 (14 oz) can chopped tomatoes
  • 8 oz
    mushrooms, sliced
  • 1/4 tsp
    coarse black pepper
  • 2 tsp
    basil dried
  • 1 lg
    zucchini, sliced

How To Make ratatouille

  • 1
    Mix eggplant and zucchini with 1 teaspoon salt and allowed to stand for 30 minutes. Drain and blot dry.
  • 2
    Sauté mixture with 2 tablespoons olive oil until lightly browned. Remove from pan.
  • 3
    In the same skillet, cook onion, pepper, mushrooms, garlic, and 1 tablespoon olive oil, stirring for about 5 minutes.
  • 4
    And eggplant, zucchini & tomatoes, season with 2 teaspoons salt, pepper and basil. Cover and cook for 20 minutes. Uncover and continue cooking for 10 minutes. Serve with crusty bread.

Categories & Tags for Ratatouille:

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