Ratatouille Recipe

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Cindy McLaughlin


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6 - 8
40 Min
20 Min


  • 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


  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.

Printable Recipe Card

About Ratatouille

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

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