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ratatouille - the french way

BreadandSoupLady avatar
Recipe by
Elaine Douglas
@BreadandSoupLady
Vancouver, BC

This is a great low-calorie treat any time of year. I like to make a big batch in the Fall when there are so many wonderful fresh local vegetables and freeze it for the Winter. I am not fond of green peppers so I substitute other coloured peppers.

yield 6 serving(s)
prep time 20 Min
cook time 45 Min
method Stove Top

Ingredients For ratatouille - the french way

  • 1/4 c
    olive oil
  • 3 md
    onions sliced (3 cups sliced) lengthwise
  • 2 clove
    minced garlic
  • 1
    eggplant (about 1 pound) peeled and cubed (1/2 -3/4 inch cubes)
  • 1
    large red bell pepper, seeded and cut in strips
  • 1
    large green bell pepper, seeded, cut into strips
  • 1 1/2 lb
    fresh tomatoes, seeded and coarsely chopped or 1-28 oz. can of diced tomatoes (do not drain)
  • 3/4 lb
    zucchini sliced (1/4 inch) - about 2 medium
  • 2 Tbsp
    fresh mixed herbs such as parsley, thyme, and basil
  • salt and pepper to taste
  • 1/4 tsp
    pepper flakes (optional)

How To Make ratatouille - the french way

  • 1
    Heat oil in a Dutch oven or large saucepot over medium heat.
  • 2
    Add onions and garlic and saute until onion is transparent.
  • 3
    Add eggplant and saute for 5 minutes.
  • 4
    Add red and green peppers and saute for 5 minutes.
  • 5
    Add tomatoes, zucchini, herbs and salt and pepper and mix well.
  • 6
    Bring to a boil, lower heat, cover and simmer for 30 minutes or until vegetables are tender.
  • 7
    May be served as a side dish or over pasta or rice. Tastes good hot or cold. Even better the second day after flavours have had time to blend. May be frozen.
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