Ingredients

How to make it

  • Place a single layer of paper towels on two large plates.
  • Place cubed eggplant onto the plates.
  • Sprinkle with 1 3/4 teaspoon salt and allow to sit for 20 minutes.
  • In large saucepan cook tomatoes, garlic, black pepper, basil and parsley, uncovered over medium heat.
  • In large skillet saute the onion and bell pepper in a small amount of olive oil over medium high heat for 10 minutes, stirring occasionally, until very lightly browned.
  • Remove skillet from heat and transfer vegetables to the tomato mixture.
  • Pat the eggplant dry with a fresh paper towel and add it, along with the zucchini, to the tomato mixture.
  • Cover the pot and cook stew over low medium heat for 45 minutes OR until vegetables are tender.
  • Add the wine and 3/4 teaspoon salt and cook an additional 5 minutes.

Reviews & Comments 7

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  • lacrenshaw 5 years ago
    I always thought that this dish sounded a bit too FRENCH for me; that is too time-consuming and involved. This particular recipe seemed not so daunting as I had thought! Thank you all for your confidence and enjoy..
    Lorraine
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    " It was excellent "
    harley7 ate it and said...
    My husband loves ratatouille, and I've been looking for a good recipe. This sounds perfect!
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    " It was excellent "
    peetabear ate it and said...
    love this version... great by itself and with other add ins... five
    love the photo!!!
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    " It was excellent "
    aussie_meat_pie ate it and said...
    This sounds great - I agree 5
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    " It was excellent "
    karlyn255 ate it and said...
    I always wondered what was in this dish. High 5
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  • lacrenshaw 5 years ago
    Yippee, elaine! I am so glad you like it and it's such a gloriously vegetarian dish. Thanks for your five, my friend.
    Lorraine
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    " It was excellent "
    chefelaine ate it and said...
    YUM!!! HIGH FIVE! :+D
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