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Ratatouille Recipe

Ratatouille Recipe,  is a combination of tomatoes, onions, peppers, eggplants and zucchini cooked in olive oil and garlic. This Mediterranean dish is often served at room temperature during summer months and is delicious with a salad of white beans, a few anchovies, and a basket of crispy bread.

Serves 4

Ratatouille Ingredients:

  • 6 small eggplants
  • 1 large onion, roughly chopped
  • 3 cloves garlic, crushed
  • 2/3 cup olive oil, preferably French or Spanish
  • ½ lb. zucchini, thickly sliced
  • 1 large green bell pepper, seeded and roughly chopped
  • 12 oz. ripe tomatoes, peeled and quartered
  • 2 tsp. olive paste (optional)
  • 2 tbsp. chopped fresh herbs, parsley, basil, tarragon, oregano
  • Salt and pepper

Cooking Instructions:

  • Halve the eggplants, then slice thickly.
  • If the eggplants are large, you will need to extract the bitter juices.
  • To do this, sprinkle the cut surfaces generously with salt and secure between 2 large plates.
  • After 20 minutes a clear liquid will emerge. Rinse well in cold water to remove the salt and dry well.
  • Soften the onion and garlic in olive oil for 6-8 minutes. Add the eggplant, zucchini, green bell pepper, tomatoes and olive oil paste (if using).
  • Simmer, uncovered, for about 40 minutes.
  • To finish, stir in the vinegar and herbs.
  • Season to taste and allow to cool.

About Hanna Joy Curtis

I’m not a chef, I’m just a salad lover, a Filipino food lover. I started eating salads during my college years because I wanted something healthy and something easy to prepare. Here you can find my collection of the Best and Healthy Salad Recipes.

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One comment

  1. This recipe looks very tasty. Thanks for sharing!

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