Ratatouille

Name: Ratatouille
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Ingredients: eggplant; onion; olive oil; garlic cloves; white button mushrooms; crushed red pepper flakes; yellow bell peppers; zucchinis; can of diced tomatoes; fresh thyme; fresh basil

5 stars (98) Rate this recipe

Preparation: 30 MIN
Cooking: 35 MIN
Freezes

Ingredients
Preparation

Nutrition Facts

For 1 serving

Teneur	% valeur quotidienne
Calories 220
Total Fat 15 g
Saturated Fat 2 g
Sodium (salt) 160 mg
Carbohydrates 22 g
Fibre 7 g
Protein 5 g

About nutrition facts

Preparation

In a large pot, brown the eggplant and onion in ¼ cup (60 ml) of the oil. Season with salt and pepper. Add the garlic and cook for 1 minute. Set aside in a bowl.
In the same pot, brown the mushrooms with the pepper flakes in the remaining oil. Set aside with the eggplant.
In the same pot, brown the bell peppers and zucchini. Add oil, if needed. Return the eggplant mixture to the pot. Add the tomatoes and thyme. Stir well. Bring to a boil and simmer gently for 15 to 20 minutes. Remove the thyme and add the basil. Adjust the seasoning. Serve with pasta, fish, grilled chicken, or on pizza.

Note

Ratatouille is a basic vegetable dish from the southern region of France, particularly Nice. It contains eggplant, tomatoes, zucchini, onions, peppers, and garlic. Each vegetable is first cooked separately and then they come together to a smooth a soft texture. Some elements can vary, including adding vegetables (such as mushrooms here) or various aromatic elements (such as olives). It is delicious on pizza.

Comments

Josee M.

5 stars September 20th, 2018

Used my tomatoes from the garden and fresh chillies also from my garden. Frying each step is a must. Was a hit with hubby!
Anne M.

5 stars April 23rd, 2017

Have made many times - always excellent
Louise B.

5 stars March 10th, 2016

Je reprend goût à la ratatouille!!!
Stéphane T.

5 stars November 24th, 2015

Wow! Excellente recette! J'ai adoré!
Andree C.

5 stars October 18th, 2015

Excellente! Si vous substituez les tomates en dés en conserve pour des tomates régulières, attention au surplus d'eau de végétation.