Ratatouille
From jcooks 15 years ago
- 1-20240 minutes to make
- Serves 6
This is my version of ratatouille. With the abundance of fresh produce at the farmer's markets this time of year, I'm able to make this with locally grown ingredients. What sets this apart from other ratatouille recipes is that the vegetables are roasted and the addition of red wine.
Ingredients
- 1 large eggplant, cubed (I leave skin on) shopping list
- 1-2 medium zucchini (cut into 1/2" slices) shopping list
- 3 sliced carrots shopping list
- 1 cup bell pepper strips ( i use frozen from Trader Joe's) shopping list
- 1 medium onion roughly chopped shopping list
- 3 cloves garlic finely chopped shopping list
- 1 T olive oil shopping list
- 1 large can crushed tomatoes (23 oz) shopping list
- 1T each dried oregano and basil or 2T italian seasoning shopping list
- 1/2 c red wine shopping list
How to make it
- Heat oven to 400F. Roast eggplant, zucchini, carrots, bell pepper, onions and garlic on a baking sheet and drizzled with olive oil for 30 minutes until soft and browned.
- In a slow cooker combine the tomatoes, spices and wine. Stir in roasted vegetables. Cook on low for 4-6 hours.
- I make a batch and eat it instead of salad with lunch.
People Who Like This Dish 4
- mommyluvs2cook Santa Fe, TX
- youngizm Newmarket, NH
- greekgirrrl Long Island, NY
- jcooks Alexandria, VA
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