Ratatouille

Ratatouille

Ratatouille is a wonderful way to use a garden’s bounty.  I make it and eat it all by itself, but it could be used as either a side dish or a thick stew.  Whenever the stars align and I manage to have eggplant and zucchini in the fridge at the same time, I always make Ratatouille.

Ratatouille

It doesn’t look anything like the dish that the rat made in the Disney film.  I am not really sure which is more authentic.  My mother used to make it when I was little and I did NOT like it at all.  I found this recipe in a diet book about ten years ago (the G-Index Diet) and thought I’d give the dish one more try.  I fell in love.  The rest of my family lets me eat it all by myself.  They are put off by the sheer volume of vegetables.  This dish just oozes health.

Ratatouille
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Ingredients
  • 2 Tbsp olive oil
  • 1 garlic clove, minced
  • 2 medium onions, thickly sliced
  • 1 small eggplant, cubed
  • 1 green pepper, cut into 1 inch strips
  • 2 small zucchini, thickly sliced
  • 1 small can chopped tomatoes, undrained (or use 2-3 fresh and add ⅔ cup water or broth)
  • ¼ tsp thyme
  • ¼ tsp oregano
  • ¼ tsp basil
  • ¼ tsp black pepper
  • 1 Tbsp parsley
  • salt to taste
Instructions
  1. Saute the onions and garlic in the olive oil until onions are clear.
  2. Add the eggplant, green pepper and zucchini and cook 5 minutes.
  3. Add the tomatoes, cover and cook 20 minutes on medium low heat.
  4. Add all of the herbs, mix well and cook uncovered 5 more minutes, stirring often.

 

13 thoughts on “Ratatouille

  1. >Thanks for joining Cultural Connections Kristen. How I wish we all have the ingredients here or I know the substitute for that…Happy Tuesday! See you again.

  2. >I hope you will visit diningwithdebbie.blogspot.com and check out Crock Pot Wednesday starting this week. There are some really great giveaways.

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