ratatouille

Name: Ratatouille
Prep time: 15 min
Cook time: 35 min
Yield: 4
Cuisine: French
Ingredients: 1 - green bell pepper; 1 - red bell pepper; 1 - yellow bell pepper; 1/2 pound(s) zucchini; 1/2 pound(s) yellow squash; 1 - onion, coarsely chopped; 2 clove(s) garlic, minced; 3 tablespoon(s) olive oil; 2 can(s) diced tomatoes (14.5 ounce cans); 1 small eggplant (about 1 lb), peeled and cut into 1 inch pieces; 1/4 teaspoon(s) salt; 2 tablespoon(s) fresh basil, chopped

5 Pinches

Lynette C

Gulf Breeze, FL

Updated on May 8, 2016

A way to get all your veggies in one dish! Plus it tastes great. Wonderful way to use up the vegetables from your garden. Feel free to use fresh tomatoes when in season.

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prep time 15 Min

cook time 35 Min

method Saute

yield 4-6 serving(s)

Ingredients

1 - green bell pepper
1 - red bell pepper
1 - yellow bell pepper
1/2 pound zucchini
1/2 pound yellow squash
1 - onion, coarsely chopped
2 cloves garlic, minced
3 tablespoons olive oil
2 cans diced tomatoes (14.5 ounce cans)
1 small eggplant (about 1 lb), peeled and cut into 1 inch pieces
1/4 teaspoon salt
2 tablespoons fresh basil, chopped

How To Make ratatouille

Step 1

Cut the first 5 ingredients into 1-inch pieces.

Step 2

Saute onion and garlic in hot oil in a large skillet over medium heat for 5 to 7 minutes or just until the onion is tender.
Step 3

Stir in the tomatoes and the next 2 ingredients, and saute 8 to 10 minutes or just until the eggplant begins to soften.
Step 4

Stir in the bell peppers, zucchini, and squash; cover and cook, stirring occasionally, 8 to 10 minutes or until the vegetables are tender and the liquid is slightly reduced.
Step 5

Stir in the basil. Add salt and freshly ground pepper to taste, and saute 3 minutes.
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