Ratatouille is a classic vegetable stew and can either be served as a side dish or as a meal on its own (accompanied by pasta or bread). There are a thousand ways of making Ratatouille right from throwing everything into a pot together and baking it right to the other end of the spectrum and cooking each vegetable separately. One thing each method has in common is the ingredients: Tomato, Onion, Garlic, Sweet Peppers, Aubergine and Courgette…. oh and its delicious.
3 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Butter
1 Medium Eggplant (Aubergine), Chopped into 1-inch chunks
3 Zucchini (Courgette), halved lengthwise and then sliced thickly.
1 red bell pepper, cored and seeded, cut into 1-inch chunks
1 green bell pepper, cored and seeded, cut into 1-inch chunks
1 Medium Onion, Sliced
4 Garlic Cloves
2 Cans diced tomatoes (or several fresh tomatoes cut into chunks)
1 tbsp dried Oregano
1 tbsp dried Basil
1/4 tsp black pepper
1 tablespoon balsamic vinegar
Shredded Parmesan cheese (optional)
1) Place Eggplant into a colander and sprinkle with salt. Set aside 20-30 minutes then rinse.
2) Saute the Eggplant and Zucchini together in a large skillet over med-high heat with butter. Stir occasionally while vegetables cook – about 10 minutes. Set aside.
3) Pour a plash of oil into skillet and add Sweet peppers. Saute 3-4 minutes then add to reserved vegetables.
4) In a large stock pot, heat olive oil over med-high heat. Add onion and Garlic and saute until onions are soft.
5) Add tomatoes, a dash of salt, pepper, and herbs to the stock pot. Cover and simmer, stirring occasionally, about 20 minutes.
6) Add reserved vegetables and simmer a further 10 to 15 minutes.
7) Stir in balsamic vinegar and serve immediately.
Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!
Tuesday 24th of June 2014
I love Ratatouille and I agree that there are a myriad ways of making it. I usually roast the vegetables in the oven, but I've never used balsamic vinegar before, I'll try it next time.
Wednesday 11th of June 2014
Ohhhh...this looks so good. Thank you for sharing the recipe.
Sunday 4th of May 2014
I have been meaning to make this, thank you for sharing your recipe! Pinning for later.
Thursday 3rd of April 2014
This looks so good, and I should make it this week before all the snow starts to melt!! Thanks for the yummy dinner idea!!
Wednesday 19th of March 2014
I hope my son will eat this. I should mention it's named after the movie!