Ingredients

How to make it

  • Heat the oil and add the onion and garlic.
  • Cook until soft and translucent.
  • Add the green pepper, zucchini or cucumber, and eggplant.
  • Cover and simmer over a gentle heat for 15 minutes.
  • Add the tomatoes and the herbs and continue cooking uncovered for another 10 minutes.
  • Drain the vegetables and put into another bowl.
  • To the pan juices, add tomato puree and 1 teaspoon cornstarch dissolved in 1 tablespoon water.
  • Cook until thick.
  • Adjust the seasoning, adding salt and pepper.
  • Place 2 tablespoons of the ratatouille in each crepe.
  • Roll the crepes and place in a buttered oven-proof dish.
  • Bake for 10 minutes in an oven preheated to 400°.
  • Pour the sauce over the crepes.
  • Garnish the dish with chopped parsley, tomato wedges and pitted black olives.

People Who Like This Dish 1
Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • steadwell 4 years ago
    Apparently no one has pushed their envelope to try this one. Try it! You'll like it!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes