Ratatouille - The French Way

Elaine Douglas


This is a great low-calorie treat any time of year. I like to make a big batch in the Fall when there are so many wonderful fresh local vegetables and freeze it for the Winter. I am not fond of green peppers so I substitute other coloured peppers.


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20 Min
45 Min
Stove Top


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  • 1/4 c
    olive oil
  • 3 medium
    onions sliced (3 cups sliced)
  • 2 clove
    minced garlic
  • 1
    eggplant (about 1 pound) peeled and cubed
  • 1
    large red bell pepper, seeded and cut in strips
  • 1
    large green bell pepper, seeded, cut into strips
  • 1 1/2 lb
    fresh tomatoes, seeded and coarsely chopped or 1-28 oz. can of diced tomatoes (do not drain)
  • 3/4 lb
    zucchini sliced
  • 2 Tbsp
    fresh mixed herbs such as parsley, thyme, and basil
  • ·
    salt and pepper to taste

How to Make Ratatouille - The French Way


  1. Heat oil in a Dutch oven or large saucepot over medium heat.
  2. Add onions and garlic and saute until onion is transparent.
  3. Add eggplant and saute for 5 minutes.
  4. Add red and green peppers and saute for 5 minutes.
  5. Add tomatoes, zucchini, herbs and salt and pepper and mix well.
  6. Bring to a boil, lower heat, cover and simmer for 30 minutes or until vegetables are tender.
  7. May be served as a side dish or over pasta or rice. Tastes good hot or cold. Even better the second day after flavours have had time to blend. May be frozen.

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About Ratatouille - The French Way

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: French
Other Tags: Healthy, Heirloom
Hashtag: #May be frozen

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