Ratatouille

Ratatouille

ratatouilleRatatouille

Gardens are beginning to burst with fresh vegetables that need eating. Ratatouille is one of the very first things that I learned to make while living in France.  I had never had ratatouille before and instantly fell in love with the dish.  Here is the original recipe that my French chef taught me.

INGREDIENTS

1 Chopped Medium Onion

2 Minced Garlic Cloves

2 Tablespoons Olive Oil

3 Cups Cubed Eggplant

1 Large Sliced Zucchini

2 Medium Chopped Tomatoes

1 Chopped Medium Green Bell Pepper

4 Tablespoons Dry White Wine or Chicken or Vegetable Broth

1/2 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper

1Tablespoon Snipped Fresh Basil

In a large size skillet add the olive oil and sauté the onion and garlic over a medium heat for 5 minutes until the onion is nice and tender.  Add the eggplant, zucchini, tomatoes, green pepper, wine, kosher salt and pepper.  Turn the heat up and bring to a boil, but be careful not to burn the vegetables.  Once you have brought to a boil turn the heat down to simmer and cover with a lid.  Cook with the lid on for 15 minutes until the majority of the liquid is gone.  Stir occasionally.  Stir in the basil before serving.  Transfer to a serving bowl and serve with crusty bread. Serves 4

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