RATATOUILLE RECIPE WITH EGGPLANT RECIPES

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TRADITIONAL RATATOUILLE RECIPE | FOOD NETWORK



Traditional Ratatouille Recipe | Food Network image

Provided by Food Network

Categories     side-dish

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield A generous quart, 4 to 6 servings

Number Of Ingredients 13

1 tablespoon chopped fresh parsley leaves
Salt and freshly ground black pepper
1/4 cup olive oil, plus more as needed
1 1/2 cups small diced yellow onion
1 teaspoon minced garlic
2 cups medium diced eggplant, skin on
1/2 teaspoon fresh thyme leaves
1 cup diced green bell peppers
1 cup diced red bell peppers
1 cup diced zucchini squash
1 cup diced yellow squash
1 1/2 cups peeled, seeded and chopped tomatoes
1 tablespoon thinly sliced fresh basil leaves

Steps:

  • Set a large 12-inch saute pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.

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Ratatouille is a bright and chunky summer vegetable stew, rich with olive oil and fragrant with garlic and herbs. Hailing from Provence, a region in the south of France near the Mediterranean Sea, ratatouille …
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See details


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From feastingathome.com
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