Subscribe to our FREE eMail Newsletter!   See the HTML Version of
the Latest NewsLetter!
First Name: eMail:
  HomeWhat's Cool RandomMy Recipe BoxAddModify
Home : Side Dishes : Ratatouille

Save To My Favorites Save to Recipe Box!
Rate This! Rate This Item!
Review It Write A Review!
Send to a friend! Send To A Friend!
Printer Friendly Version Print It Out!
Report A Bad Link! Report A Bad Link!
Share On Facebook
Share On Twitter

Contributed by: Chris WebAdmin. of

This Provencal vegetable melange can be served chilled with a splash of lemon or herb vinegar.
The New Joy of Cooking
Or serve it warm as an accompaniment to lamb or chicken or as a vegetarian entree with saffron rice.

Saute in a large skillet or Dutch oven over high heat until the vegetables are golden and just tender, 10 to 12 minutes:

  • 1/4 cup olive oil
  • 1 medium eggplant (about 1 pound), peeled and cut into 1-inch cubes
  • 1 pound zucchini, cut into 1-inch cubes

Remove the vegetables and reduce the heat to medium-high. In the same pan, cook until the onions are slightly softened:

  • 2 tablespoons olive oil
  • 1 1/2 cups sliced onions

Add and cook, stirring occasionally, until the vegetables are just tender but not browned, 8 to 12 minutes:

  • 2 large red bell peppers, cut into 1-inch squares
  • 3 cloves garlic, chopped

Season with:

  • Salt and ground black pepper to taste


  • 1 1/2 cups chopped seeded peeled fresh tomatoes
  • 2 to 3 sprigs fresh thyme
  • 1 bay leaf

Reduce the heat to low, cover, and cook for 5 minutes. Add the eggplant and zucchini and cook until everything is tender, about 20 minutes more. Taste and adjust the seasonings. Stir in:

  • 1/4 cup chopped fresh basil



 • Send an eCard
 • Contact WebAdmin!

More search options
HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut All material copyright 2001 - 2016 Link To Us RSS Feeds PlugBoard Privacy Policy