RATATOUILLE
From grizzlybear 17 years ago
- 25 minutes to make
- Serves 8
Ratatouille. Pronounced ra-tuh-TOO-ee, it’s a side dish that originated in the Provence region of southern France but is prepared with ease in our own kitchens. With no added fat, this version of ratatouille is especially healthful yet still rich with flavor, thanks to the balsamic vinegar.
Ingredients
- Celebration of earthly bounty shopping list
- 1 medium eggplant, cut in 1” cubes shopping list
- 1 medium onion, chopped shopping list
- 1 large tomato, cut in ½” pieces (or 14 oz canned diced tomatoes) shopping list
- 1 small zucchini, chopped in ½” pieces shopping list
- 4 garlic cloves, sliced thinly shopping list
- 1 tablespoon balsamic vinegar shopping list
- salt and pepper to taste shopping list
- Optional Ingredients: shopping list
- ½ cup black olives (Kalamata if available), pits removed and halved shopping list
- 8 ounces fresh mushrooms, quartered shopping list
- ½ red or green pepper, chopped shopping list
- parmesan cheese (fresh if available) shopping list
How to make it
- Preheat oven to 400F. Place 1 tablespoon water in a large skillet and bring to boil over medium heat. Add the eggplant and onion and sauté, stirring occasionally, for 4 minutes or until beginning to soften.
- Meanwhile, clean and cut the remaining (including optional if using) vegetables. Add as ready, stirring occasionally.
- Simmer for 10 – 15 minutes, stirring occasionally. Remove from heat and season with salt and pepper to taste. Add balsamic vinegar, stirring to distribute.
- Transfer to a baking dish lightly sprayed with cooking spray. Bake 25 minutes.
- If desired, after baking 20 minutes, remove dish from oven and top with Parmesan. Return to oven for final 5 minutes. Serve immediately.
People Who Like This Dish 5
- unicorn4 Melbourne, AU
- morninlite Kalamazoo, MI
- texaschef DALLAS, TX
- marriage Apalachin
- grizzlybear CA
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The Rating
Reviewed by 2 people-
Going to make this tonight, sounds fantastic. Thank you
unicorn4
in Melbourne loved it
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oooo I can see all the ingredients coming from the farmers market, fresh, in season, to die for!!
morninlite
in Kalamazoo loved it
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