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    You are in: Home / Italian / Ratatouille Recipe
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    Ratatouille

    Ratatouille. Photo by Chef*Lee

    1/1 Photo of Ratatouille

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    1 hrs 30 mins

    20 mins

    Chef #757812's Note:

    From Joy of Cooking. This Provencal vegetable melange can be served chilled with a splash of lemon or herb vinegar. Or serve it warm as an accompaniment to lamb or chicken or as a vegetarian entree with saffron rice.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Saute in a large skillet or Dutch oven over high heat until the vegetables are golden and just tender, 10 to 12 minutes: 1/4 C olive oil, eggplant and zucchini.
    2. 2
      Remove the vegetables and reduce the heat to medium-high. In the same pan, cook until the onions are slightly softened: 2 T of olive oil and onions.
    3. 3
      Add and cook, stirring occasionally, until the vegetables are just tender but not browned, 8 to 12 minutes: red pepper and garlic.
    4. 4
      Season with salt and pepper to taste.
    5. 5
      Add: tomatoes, thyme and bay leaf.
    6. 6
      Reduce heat to low, cover, and cook 5 minutes.
    7. 7
      Add the eggplant and zucchini and cook until everything is tender, about 20 minutes more. Taste and adjust the seasonings. Stir in: basil.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    • on March 02, 2014

      55

      Took a bit of time, so a good weekend recipe. But very easy to follow, and the result was delicious. I used one 15 ounce can of cut tomatoes instead of fresh since winter tomatoes aren't very good. Also, since fresh basil is so expensive this time of yearl, I stirred in a heaping tablespoon of basil pesto right before serving. Both substitutions worked just fine.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 06, 2013

      55

      I love this recipe, it's very hardy and easy to make. To me it tastes like pizza soup.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 20, 2011

      45

      This is quite a bit of work chopping everything but the resulting stew is well worth the effort. I tried this for the first time as I needed to use up eggplants from the CSA box. I served it as a main course with rolls on the side and am looking forward to having this for lunches this week.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Ratatouille

    Serving Size: 1 (323 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 296.8
     
    Calories from Fat 192
    64%
    Total Fat 21.3 g
    32%
    Saturated Fat 3.0 g
    15%
    Cholesterol 0.0 mg
    0%
    Sodium 21.7 mg
    0%
    Total Carbohydrate 25.3 g
    8%
    Dietary Fiber 9.4 g
    37%
    Sugars 13.8 g
    55%
    Protein 5.0 g
    10%

    The following items or measurements are not included:

    fresh thyme

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