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Ratatouille


Yield

Makes 4 (1-1/2-cup) servings

Ingredients

1/4 cup olive or vegetable oil
2 cups chopped onions
2 cloves garlic, minced
4 to 5 cups (1 pound) cubed eggplant
1 can (14-1/2 ounces) whole peeled tomatoes, undrained, chopped or 3 tomatoes, peeled, chopped
2 cups sliced mushrooms (about 1/3 pound)
1/2 pound zucchini, cut lengthwise into halves and sliced (about 1-1/4 cups) or 1 package (10 ounces) frozen sliced zucchini
1 green bell pepper, cut into strips
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
Black pepper

Preparation

  1. Heat oil in 5-quart Dutch oven over medium-high heat. Add onions and garlic; cook and stir until onions are soft. Stir in eggplant, tomatoes, mushrooms, zucchini, bell pepper, basil, oregano, salt and pepper.
  2. Bring to a boil over high heat. Reduce heat to low. Cover; simmer 20 to 25 minutes until vegetables are fork-tender. Cook, uncovered, 5 to 10 minutes more until mixture is slightly thickened, stirring occasionally.

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