Ratatouille Recipes

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Disney's Ratatouille image

The beautiful ratatouille served up in the movie by the same name. Long and narrow vegetables work best. Serve over a bed of brown rice, couscous, pasta or other starch, or with crusty bread.

Provided by Juli Warfel Bitler

Categories     Side Dish     Vegetables     Eggplant

Time 1h30m

Yield 4

Number Of Ingredients 14

1 (6 ounce) can tomato paste
½ onion, chopped
¼ cup minced garlic
1 tablespoon olive oil
¾ cup water
salt and ground black pepper to taste
1 small eggplant, trimmed and very thinly sliced
1 zucchini, trimmed and very thinly sliced
1 yellow squash, trimmed and very thinly sliced
1 red bell pepper, cored and very thinly sliced
1 yellow bell pepper, cored and very thinly sliced
3 tablespoons olive oil, or to taste
1 teaspoon fresh thyme leaves, or to taste
3 tablespoons mascarpone cheese


  • Preheat the oven to 375 degrees F (190 degrees C).
  • Spread tomato paste into the bottom of a 10x10-inch baking dish. Sprinkle with onion and garlic and stir in 1 tablespoon olive oil and water until thoroughly combined. Season with salt and black pepper.
  • Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper, starting at the outer edge of the dish and working concentrically towards the center. Overlap the slices a little to display the colors. Drizzle the vegetables with 3 tablespoons olive oil and season with salt and black pepper. Sprinkle with thyme leaves. Cover vegetables with a piece of parchment paper cut to fit inside.
  • Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes. Serve with dollops of mascarpone cheese.

Nutrition Facts : Calories 275.1 calories, Carbohydrate 25 g, Cholesterol 13.1 mg, Fat 19.1 g, Fiber 7.4 g, Protein 5.7 g, SaturatedFat 4.6 g, Sodium 353 mg, Sugar 10.9 g


Ratatouille image

This terrific dish is loaded with succulent Mediterranean vegetables.


Categories     Side Dish     Vegetables     Tomatoes

Time 1h

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons dried parsley
1 eggplant, cut into 1/2 inch cubes
salt to taste
1 cup grated Parmesan cheese
2 zucchini, sliced
1 large onion, sliced into rings
2 cups sliced fresh mushrooms
1 green bell pepper, sliced
2 large tomatoes, chopped


  • Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
  • Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
  • Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
  • Bake in preheated oven for 45 minutes.

Nutrition Facts : Calories 251.4 calories, Carbohydrate 24.3 g, Cholesterol 17.6 mg, Fat 13.5 g, Fiber 7.4 g, Protein 12.7 g, SaturatedFat 4.6 g, Sodium 327.4 mg, Sugar 13.1 g


Ratatouille image

In this classic Provençal dish, summer vegetables, like eggplant, onions, peppers, tomatoes and zucchini, are covered in olive oil and roasted separately, then all together, until they become a soft, harmonious stew. This recipe calls for seeding and peeling the tomatoes, which is a bit of work. But it's worth it for the intensity of flavor and the velvety texture. Ratatouille takes some time to make, and tastes better the next day, so plan ahead. The upside is that it's a perfect make-ahead dish for a party. You can store it in the refrigerator for up to 5 days, then gently reheat it, or bring it to room temperature before serving. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     dinner, lunch, soups and stews, main course, side dish

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 12

4 garlic cloves
2 medium white onions
3 medium zucchini
2 medium eggplant
3 sweet red peppers, such as bell peppers, red cubanelle or any other sweet variety
3 sprigs fresh rosemary
6 sprigs fresh thyme
1 cup olive oil, more as needed
2 large heirloom or beefsteak tomatoes
2 small bay leaves, ripped in half
1 1/2 teaspoons fine sea salt, more as needed
Freshly ground black pepper


  • Heat oven to 350 degrees.
  • Prepare the vegetables: Smash and peel 3 garlic cloves, reserving the 4th. Halve onions through their roots, and slice halves into 1/4-inch-thick pieces. Slice zucchini into 1/4-inch-thick rounds. Cut eggplant into 1-inch cubes or spears. Seed peppers, and cut them into 1/4-inch-thick strips.
  • Spread each vegetable on a separate rimmed baking sheet (use extra sheets as necessary). Add the 3 cloves of smashed garlic to the onion pan. Add 1 sprig rosemary and 2 sprigs thyme to each of the pepper, eggplant and zucchini pans. Sprinkle salt lightly over vegetables. Drizzle 3 tablespoons olive oil on each of the pans.
  • Place all the pans in the oven (or work in batches if they don't fit at once). Cook until vegetables are very tender and lightly browned at the edges. This will take about 35 to 40 minutes for the peppers (their skins should shrivel), 40 to 45 minutes for the eggplant and zucchini (the eggplant should crisp slightly and the zucchini should be well cooked, so let them go 3 to 5 minutes longer than you normally might), and 60 to 65 minutes for the onions. Don't worry about the vegetables being pretty; they will meld into the ratatouille. Shake or stir the pans every 15 to 20 minutes or so, especially the onions.
  • In the meantime, prepare the tomatoes: Bring a large pot of water to a boil. Add tomatoes and blanch until the skins split, about 10 seconds. Use a slotted spoon to quickly transfer the tomatoes to a bowl filled with ice water.
  • Using a paring knife, peel the cooled tomatoes (the skins should slip right off). Halve tomatoes across their equators. Set a sieve over a bowl. Working over the bowl, use your fingers to seed the tomatoes, letting the seeds catch in the sieve and the juice run into the bowl. Discard seeds but save juices. Dice tomatoes and add to the reserved juices in bowl.
  • Finely grate or mince remaining garlic clove. Add garlic to tomatoes along with bay leaves and a large pinch of salt. Set aside.
  • Once vegetables are done cooking, combine them on one baking sheet or a large shallow baking dish and add ingredients from tomato bowl. Toss well. Vegetables will be stacked, and that's O.K. Cover generously with olive oil, using remaining ¼ cup oil or more, and sprinkle with salt. Everything should have a good coat of oil, but should not be drowning in it. Cook at least 1 hour, stirring every 15 to 20 minutes, until vegetables are very tender and imbued with juices and oil. Add salt and pepper to taste, then serve warm, or let cool.

Nutrition Facts : @context http, Calories 262, UnsaturatedFat 18 grams, Carbohydrate 15 grams, Fat 22 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 361 milligrams, Sugar 9 grams


Classic Ratatouille image

This rich and flavorful ratatouille is the perfect salute to the harvest. Hearty and full of veggies, it fills the kitchen with the comforting aroma of thyme, onions and garlic. -Diane Trester, Sheboygan, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h40m

Yield 8 servings.

Number Of Ingredients 16

5 medium onions, chopped
3 garlic cloves, minced
6 tablespoons olive oil, divided
1 small eggplant, peeled and cubed
3 medium zucchini, chopped
2 medium yellow summer squash, chopped
3 medium green peppers, chopped
2 medium sweet red peppers, chopped
2 medium sweet yellow peppers, chopped
3/4 cup vegetable stock
1 bay leaf
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
3/4 teaspoon salt
1/2 teaspoon pepper
2 medium tomatoes


  • In a Dutch oven, saute onions and garlic in 1 tablespoon oil until tender. Reduce heat to low., In a large skillet, saute eggplant, zucchini, squash and peppers in batches in remaining oil until lightly browned, adding each batch of sauteed vegetables to the Dutch oven., Add the stock, bay leaf, thyme, rosemary, salt and pepper to the Dutch oven; stir. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes., Meanwhile, fill a large saucepan two-thirds with water; bring to a boil. Score an "X" on the bottom of each tomato. Using a slotted spoon, place tomatoes in boiling water for 30-60 seconds. Remove tomatoes and immediately plunge into ice water. Discard skins and coarsely chop tomatoes., Drain vegetable mixture, reserving juices. Remove vegetables from the pan and set aside. Return juices to Dutch oven. Bring to a boil; cook until thickened, about 5 minutes. Return vegetables to pan and stir in tomatoes. Discard bay leaf.

Nutrition Facts : Calories 193 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 293mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 7g fiber), Protein 5g protein.


Ratatouille image

Enjoy this super-healthy classic French vegetarian dish, safe in the knowledge that it counts as four of your five-a-day

Provided by Good Food team

Categories     Lunch, Side dish, Supper, Vegetable

Time 50m

Number Of Ingredients 10

2 large aubergines
4 small courgettes
2 red or yellow peppers
4 large ripe tomatoes
5 tbsp olive oil
supermarket pack or small bunch basil
1 medium onion, peeled and thinly sliced
3 garlic cloves, peeled and crushed
1 tbsp red wine vinegar
1 tsp sugar (any kind)


  • Cut 2 large aubergines in half lengthways. Place them on the board, cut side down, slice in half lengthways again and then across into 1.5cm chunks. Cut the ends off 4 small courgettes, then across into 1.5cm slices.
  • Peel 2 red or yellow peppers from stalk to bottom. Hold upright, cut around the stalk, then cut into 3 pieces. Cut away any membrane, then chop into bite-size chunks.
  • Score a small cross on the base of each of 4 large ripe tomatoes, then put them into a heatproof bowl. Pour boiling water over, leave for 20 secs, then remove. Pour the water away, replace the tomatoes and cover with cold water. Leave to cool, then peel the skin away.
  • Quarter the tomatoes, scrape away the seeds with a spoon, then roughly chop the flesh.
  • Set a sauté pan over medium heat and when hot, pour in 2 tbsp olive oil. Brown the aubergines for 5 mins on each side until the pieces are soft. Set them aside.
  • Fry the courgettes in another tbsp oil for 5 mins, until golden on both sides. Repeat with the peppers. Don't overcook the vegetables at this stage.
  • Tear up the leaves from the bunch of basil and set aside. Cook 1 thinly sliced medium onion in the pan for 5 minutes. Add 3 crushed garlic cloves and fry for a further minute. Stir in 1 tbsp red wine vinegar and 1 tsp sugar, then tip in the tomatoes and half the basil.
  • Return the vegetables to the pan with some salt and pepper and cook for 5 mins. Serve with basil.

Nutrition Facts : Calories 261 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 6 grams protein, Sodium 0.03 milligram of sodium


Ratatouille image

This hearty ratatouille is a country dish from the Provence region of France that's an easy mix of seasonal vegetables, garlic, and olive oil.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 1h15m

Yield Makes 3 quarts

Number Of Ingredients 11

1 can (28 ounces) whole peeled tomatoes
6 tablespoons extra-virgin olive oil
1 large eggplant (1 pound), cut into 1-inch pieces
Coarse salt and ground pepper
2 large yellow onions (1 pound total), diced large
1 head garlic, cloves smashed and peeled
2 bell peppers (any color), seeded and diced large
2 large zucchini (1 pound total), diced large
1 bay leaf
1 tablespoon fresh marjoram or oregano leaves
2 to 3 tablespoons red-wine vinegar


  • Preheat oven to 350 degrees. Place tomatoes and juices on a rimmed baking sheet and use your hands to break tomatoes into 3/4-inch pieces. Drizzle with 2 tablespoons oil and bake until thickened, 30 minutes, stirring every 10 minutes.
  • Meanwhile, in a colander, toss eggplant with 1 1/2 teaspoons salt. Let sit 20 minutes, then squeeze out excess liquid. In a large Dutch oven or heavy pot, heat 4 tablespoons oil over medium. Add onion and cook, stirring occasionally, until translucent, 5 minutes. Add garlic and cook until onions and garlic are soft, 5 minutes. Add peppers and cook, stirring, until crisp-tender, 4 minutes. Season with salt and pepper.
  • Add tomatoes, eggplant, zucchini, bay leaf, and marjoram to pot. Cook, stirring occasionally, until mixture comes to a simmer. Reduce heat to medium-low, partially cover, and cook at a gentle simmer until vegetables are tender but not mushy, 15 minutes. Season to taste with vinegar, salt, and pepper. Remove bay leaf before serving.

Nutrition Facts : Calories 85 g, Fat 5 g, Fiber 2 g, Protein 1 g


Ratatouille Recipe by Tasty image

Here's what you need: eggplants, roma tomatoes, yellow squashes, zucchinis, olive oil, onion, garlic, red bell pepper, yellow bell pepper, salt, pepper, can of crushed tomatoes, chopped fresh basil, chopped fresh basil, garlic, Chopped fresh parsley, fresh thyme, salt, pepper, olive oil

Provided by Robin Broadfoot

Categories     Dinner

Yield 8 servings

Number Of Ingredients 20

2 eggplants
6 roma tomatoes
2 yellow squashes
2 zucchinis
2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
salt, to taste
pepper, to taste
28 oz can of crushed tomatoes
2 tablespoons chopped fresh basil, from 8-10 leaves
2 tablespoons chopped fresh basil, from 8-10 leaves
1 teaspoon garlic, minced
2 tablespoons Chopped fresh parsley
2 teaspoons fresh thyme
salt, to taste
pepper, to taste
4 tablespoons olive oil


  • Preheat the oven for 375˚F (190˚C).
  • Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
  • Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
  • Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
  • Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
  • Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
  • Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
  • Enjoy!

Nutrition Facts : Calories 230 calories, Carbohydrate 32 grams, Fat 11 grams, Fiber 8 grams, Protein 5 grams, Sugar 16 grams


Ratatouille image

A classic, easy Ratatouille recipe

Categories     Herb     Tomato     Vegetable     Vegetarian     Eggplant     Gourmet

Yield Serves 4

Number Of Ingredients 13

1 onion, sliced thin
2 garlic cloves, minced
5 tablespoons olive oil
a 3/4-pound eggplant, cut into 1/2-inch pieces (about 3 cups)
1 small zucchini, scrubbed, quartered lengthwise, and cut into thin slices
1 red bell pepper, chopped
3/4 pound small ripe tomatoes, chopped coarse (about 1 1/4 cups)
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon dried thyme, crumbled
1/8 teaspoon ground coriander
1/4 teaspoon fennel seeds
3/4 teaspoon salt
1/2 cup shredded fresh basil leaves


  • In a large skillet cook the onion and the garlic in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until the onion is softened. Add the remaining 3 tablespoons oil and heat it over moderately high heat until it is hot but not smoking. Add the eggplant and cook the mixture, stirring occasionally, for 8 minutes, or until the eggplant is softened. Stir in the zucchini and the bell pepper and cook the mixture over the moderate heat, stirring occasionally, for 12 minutes. Stir in the tomatoes and cook the mixture, stirring occassionaly, for 5 to 7 minutes, or until the vegetables are tender. Stir in the oregano, the thyme, the coriander, the fennel seeds, the salt, and pepper to taste and cook the mixture, stirring, for 1 minute. Stir in the basil and combine the mixture well. The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving.


Ratatouille image

Provided by Anne Burrell

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 12

Extra-virgin olive oil
1 large onion, cut into 1/4-inch dice
Kosher salt
Pinch crushed red pepper
4 cloves garlic, smashed and finely chopped
3 large tomatoes, cut into 1/2-inch dice
1 small bundle fresh thyme
1 red pepper, stems, seeds and pith removed and cut into 1/2-inch dice
1 medium eggplant, cut into 1/2-inch dice
1 large or 2 small summer squash, cut into 1/2-inch dice
1 large zucchini, cut into 1/2-inch dice
6 fresh basil leaves, cut into chiffonade


  • Coat a large wide pan with olive oil. Add the onions, season with salt and crushed red pepper and bring the pan to a medium heat. Cook the onions until they are soft and very aromatic but have no color, 7 to 8 minutes. Add the garlic and cook for 2 to 3 minutes.
  • Add the tomatoes, 1/2 cup water, thyme bundle and season with salt. Cook the tomatoes until they become very pulpy and have broken apart, 15 to 20 minutes.
  • Add the peppers and cook for 5 minutes. Add the eggplant, summer squash and zucchini, season with salt and cook until the squash is soft, 15 to 20 minutes.
  • Stir in the basil and taste to make sure the seasoning is correct. Serve warm or at room temperature.

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2015-09-16  · Prep your ingredients before you start – peel and cut the onions into wedges, then peel and finely slice the garlic. Trim the aubergines and courgettes, deseed the …
From jamieoliver.com
Servings 4
Total Time 1 hr 15 mins
Category Family One-Pan Recipes
Calories 212 per serving
  • Prep your ingredients before you start – peel and cut the onions into wedges, then peel and finely slice the garlic.
  • Roughly chop the tomatoes. Pick the basil leaves and set aside, then finely slice the stalks.Heat 2 tablespoons of oil in a large casserole pan or saucepan over a medium heat, add the chopped aubergines, courgettes and peppers (you may need to do this in batches) and fry for around 5 minutes, or until golden and softened, but not cooked through.
  • Spoon the cooked veg into a large bowl.To the pan, add the onion, garlic, basil stalks and thyme leaves with another drizzle of oil, if needed.
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2019-09-23  · Just make the sauce, layer, and bake! Make the ratatouille sauce. Blend together diced tomatoes, olive oil, balsamic vinegar, Herbs de Provence, garlic, basil, and salt. …
From wholesomeyum.com
4.8/5 (18)
Calories 78 per serving
Category Side Dish
  • Arrange the tomatoes, zucchini, eggplant, and onion in a spiral, alternating them. (You'll want the eggplant slices cut into quarters so that they are similar size to the tomato, zucchini and onion slices.) Drizzle with olive oil on top, and sprinkle with sea salt and black pepper.
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ratatouille-once-upon-a-chef image
2019-05-27  · Heat 3 tablespoons of oil in a large nonstick pan over medium heat. Add the eggplant and season with 1/4 teaspoon salt. Cook, stirring frequently, until soft and starting …
From onceuponachef.com
5/5 (152)
Category Vegetables & Sides
Cuisine French
Total Time 1 hr 15 mins
  • Heat 3 tablespoons of oil in a large nonstick pan over medium heat. Add the eggplant and season with 1/4 teaspoon salt. Cook, stirring frequently, until soft and starting to brown, 10 to 12 minutes. Transfer to a plate and set aside.
  • Add another tablespoon of oil to the pan (no need to clean it). Add the zucchini and cook, stirring frequently, until tender-crisp, 3 to 4 minutes. Season with 1/4 teaspoon salt and transfer to a plate; set aside.
  • Add two more tablespoons of oil to the pan and add the onion and bell pepper. Cook, stirring frequently, for about 5 minutes. Add the garlic and continue cooking for about 3 minutes more. Do not brown. Add the tomatoes and their juices, tomato paste, thyme, sugar, crushed red pepper flakes (if using) and 3/4 teaspoon salt. Cook, stirring occasionally, until the tomatoes are broken down into a sauce, 8 to 10 minutes. Add the cooked eggplant to the pan; bring to a gentle boil, then reduce the heat to low, and simmer, uncovered, for about 10 minutes or until the eggplant is soft. Add the zucchini and cook for 1 to 2 minutes more, or until just warmed through. Taste and adjust seasoning, if necessary. Sprinkle with fresh basil and thyme, drizzle with a little olive oil if desired, and serve warm or chilled. Leftovers can be stored in the refrigerator in an airtight container for up to 5 days.
  • Freezer-Friendly Instructions: Let the dish cool completely and freeze in an airtight container for up to 3 months. (Keep in mind that the zucchini won't stay crisp after being frozen.) This is delicious served cold, or reheated in the microwave.
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2003-10-17  · Step 2. Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in the zucchini, red bell pepper, tomatoes, and salt, and cook …
From realsimple.com
5/5 (558)
Total Time 30 mins
Servings 4
Calories 151 per serving
  • Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened.
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2019-09-17  · Ratatouille is a great make-ahead recipe. It tastes even better the next day and reheats beautifully. (You can also freeze extra ratatouille for later.) Make it a movie night and watch Disney’s Ratatouille! Ratatouille Ingredients. This recipe features traditional ratatouille ingredients, which are: Fresh Tomatoes . Fresh tomatoes are key for making ratatouille …
From cookieandkate.com
4.9/5 (345)
Calories 290 per serving
Category Stew
  • Preheat the oven to 425 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third of the oven. Line two large, rimmed baking sheets with parchment paper for easy clean-up, if desired.
  • To prepare your tomatoes, remove any woody cores with a paring knife. Then, grate them on the large holes of a box grater into a bowl (this is easiest if you hold the tomato at a diagonal), and chop any remaining tomato skin. Or, blitz the tomatoes in a food processor until they are broken into a frothy pulp. Set aside.
  • On one baking sheet, toss the diced eggplant with 2 tablespoons of the olive oil until lightly coated. Arrange the eggplant in a single layer across the pan, sprinkle with 1/4 teaspoon of the salt, and set aside.
  • On the other baking sheet, toss the bell pepper, zucchini and yellow squash with 1 tablespoon of olive oil and 1/4 teaspoon salt. Arrange the vegetables in a single layer. Place the eggplant pan on the middle rack and the other vegetables on the top rack. Set the timer for 15 minutes.
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2020-08-24  · Ratatouille is a classic vegetable stew from Provence, France, with tomatoes, eggplants, summer squash, bell peppers, onions and garlic. My easy recipe takes one pot …
From themediterraneandish.com
4.9/5 (55)
Calories 99 per serving
Category Entree
  • Place eggplant pieces in a large colander over your sink. Sprinkle with salt. Leave for 20 minutes as the eggplant sweats out its bitterness. Pat dry to remove water and excess salt.
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Directions. Heat ¼ cup of the oil in one or, better, two large skillets. First sauté the eggplant cubes, about 8 minutes; remove with slotted spoon and transfer to a large, heavy flameproof ...
From pbs.org
Estimated Reading Time 1 min
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In a large skillet, sauté the onions and bell peppers in a small amount of olive oil over medium-high heat for 10 minutes, stirring occasionally, until the vegetables are lightly browned. …
From thespruceeats.com
Calories 129
Total Fat 3g 3%
Saturated Fat 0g 2%
Estimated Reading Time 3 mins
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2012-02-15  · In a large pot over medium-high heat, brown the eggplant and onion in ¼ cup (60 ml) of the oil. Season with salt and pepper. Add the garlic and cook for 1 minute. Set aside …
From ricardocuisine.com
5/5 (136)
Total Time 1 hr 5 mins
Category Main Dishes
Calories 220 per serving
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2021-01-19  · For chicken ratatouille, use boneless skinless chicken thighs or breasts and cut them into 1-inch pieces. Start the recipe by searing the chicken until golden, and set aside on a plate. Then follow the recipe as written and return the seared chicken to the pot with the fried veggies. 3. How to make this easy ratatouille recipe …
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Calories 80 per serving
Category Main Course, Side Dish, Vegan, Vegetarian
  • Heat half of the oil in a large oven-proof skillet over medium heat. Add in the eggplant and fry until golden, about 2-3 minutes per side. Set aside in a large bowl.
  • Add the remaining oil to the preheated skillet and fry the zucchini. Don't cook them all the way through, just until golden and slightly softened. Season with a pinch of salt and pepper and set aside to the same bowl with the eggplant.
  • To the same skillet add the bell peppers, onion and garlic; sauté for about 5 minutes. Add in the plum tomatoes and balsamic vinegar. Reduce the heat to a medium-low, bring to a simmer and break the tomatoes with the back of a wooden spoon. Allow the sauce to simmer until it starts to thicken. Season with salt and pepper.
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2020-08-16  · Stir in 1 tablespoon of the vinegar. Top with the remaining cherry tomatoes and bake uncovered for 17 to 20 minutes until the tomatoes start to burst. Remove from the oven, stir in the remaining 1 …
From loveandlemons.com
5/5 (19)
Servings 4
Cuisine French
Category Main Dish or Side Dish
  • Heat 2 tablespoons olive oil in a Dutch oven over medium heat. Add the onion, eggplant, and ½ teaspoon salt and cook until soft, about 8 to 10 minutes.
  • Add the garlic, half the tomatoes, the bell pepper, zucchini, thyme, herbes de Provence, oregano, the remaining salt, and pinches of black pepper and red pepper flakes. Cook for 10 more minutes, stirring occasionally. Stir in 1 tablespoon of the vinegar. Top with the remaining cherry tomatoes and bake uncovered for 17 to 20 minutes until the tomatoes start to burst.
  • Remove from the oven, stir in the remaining 1 tablespoon vinegar, drizzle with olive oil, and garnish with fresh herbs. Season to taste with more salt, pepper, as desired.
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2019-09-11  · This recipe comes from the kitchen at Remember Provence, an online boutique for handcrafted products from the region.Prepared in an earthenware casserole this recipe for Provencal Ratatouille enhances the flavours of the ingredients. Every family in Provence has their own recipe for ratatouille…
From perfectlyprovence.co
5/5 (2)
Category Side Dish
Cuisine French, Provencal
Total Time 3 hrs 40 mins
  • Preparation of the peppers: Cut the red and green peppers into thin sections after having seeded them, without removing the skin. Blanch them in boiling water for a few minutes to make them more digestible. Remove from the water when slightly softened. Drain water over a colander.
  • Meanwhile, trim the eggplants into cubes with their skin. First cut them in the direction of their length, then cut perpendicularly to get dice.
See details »

2019-09-22  · Instructions. Toss eggplant with salt and let drain in a strainer 15 minutes. Rinse and pat dry. Cook onion and garlic in olive oil over medium heat, 2-3 minutes. Add eggplant and cook until tender, about …
From spendwithpennies.com
5/5 (3)
Total Time 45 mins
Category Main Course, Side Dish
Calories 143 per serving
  • Cook onion and garlic in olive oil over medium heat, 2-3 minutes. Add eggplant and cook until tender, about 6-8 minutes.
  • Cook uncovered 20-30 minutes stirring occasionally until vegetable reaches desired doneness. (Shorter for tender crisp veggies, longer for softer veggies and stewed tomatoes).
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2021-04-28  · Recipe video above. Ratatouille is a French vegetable stew that at first glance seems like a humble dish – because it is. Made well though, it's a summery stunner bursting with the sunny tastes of the Mediterranean! The key to flavour-packed ratatouille is to sauté each vegetable separately before braising everything together. Ratatouille …
From recipetineats.com
4.9/5 (31)
Category Light Mains, Main, Sides
Cuisine French, Western
Calories 158 per serving
  • Sweat eggplant: Place eggplant in a colander set over a bowl. Sprinkle with salt, toss with hands. Leave for 30 minutes to sweat (no need to wipe off water that beads on surface).
  • Make tomato puree: Place tomato in a blender, food processor or other appliance of choice. Blitz until smooth. (No need to do this if using passata or crushed tomato.)
  • Cook eggplant: Heat 2 tbsp oil in a large skillet over medium high heat. Add eggplant and cook for 4 to 5 minutes, stirring regularly, until it's golden on the surface but still somewhat firm and raw inside. Transfer to a large pot.
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From en.wikipedia.org
Music by Michael Giacchino
Release date June 22, 2007 ( Kodak Theatre), June 29, 2007 …
Produced by Brad Lewis
Budget $150 million
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After hundreds of Ratatouille recipes tested by our expert team, we chose the best Ratatouille recipe of 2021! Learn how to make in 5 easy steps! Ratatouille is a traditional dish from the home kitchens of Provence, France. It’s a simple stew of glorious summer vegetables—zucchini, eggplant, tomatoes, and peppers.
From jojorecipes.com
4.9/5 (81.3K)
Servings 8
Cuisine French Food
Category Low Carb Recipes
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2019-07-10  · This recipe for ratatouille comes from my dad, a genuine Frenchman who learned to make the dish while growing up. It’s filling, full of vegetables, and gets even better on the second and third day. I recommend serving it with plenty of crusty bread close at hand. Tester’s Notes. This is the quintessential vegetarian summer recipe — what else uses and celebrates so much of the bounty of ...
From thekitchn.com
Estimated Reading Time 4 mins
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Ratatouille recipes. 20 Recipes. Magazine subscription – Try your first 5 issues for only £5. Get your 5-a-day with a serving of ratatouille, packed with colourful vegetables. Great as a topping for jacket potatoes and pasta, or served with chicken. Share on facebook. Share on twitter. Share on pinterest . Email to a friend. Advertisement. Showing items 1 to 20 of 20. For-the-freezer ...
From bbcgoodfood.com
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All Ratatouille Recipes Ideas. Showing 1-18 of 57. Sunny's Cheat Sheet with Cod, Easy Cilantro-Lime Rice and No-Trouble Ratatouille. Recipe | Courtesy of Sunny Anderson Total Time: 55 minutes. 5 ...
From foodnetwork.com
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From yummly.com
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