Ratatouille Recipe

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Cindy McLaughlin


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6 - 8
40 Min
20 Min


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1/2 lb
eggplant, peeled and cut into 1 1/2" × 1/2" x 1/4 " slices
3 tsp
3 Tbsp
olive oil
1/2 large
onion, chopped
1 medium
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 large
zucchini, sliced

How to Make Ratatouille


  • 1Mix eggplant and zucchini with 1 teaspoon salt and allowed to stand for 30 minutes. Drain and blot dry.
  • 2Sauté mixture with 2 tablespoons olive oil until lightly browned. Remove from pan.
  • 3In the same skillet, cook onion, pepper, mushrooms, garlic, and 1 tablespoon olive oil, stirring for about 5 minutes.
  • 4And 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.

Printable Recipe Card

About Ratatouille

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: French

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