Ratatouille Recipe

Name: Ratatouille Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: 3 tablespoons olive oil; 4 cloves garlic (minced); 1 medium onion (chopped); 1 pound eggplant (peeled, and cut into 1-inch pieces); 2 small zucchinis (halved length-wise, then cut into small half moon shapes); 1 small red (green and orange pepper, seeds removed, chopped into 1 inch chunks {or colors of your choice}); 1 - 15 ounce can diced tomatoes or 2 cups of freshly diced tomatoes; 1/4 cup fresh parsley (chopped); 1/4 cup fresh basil (chopped); 1 teaspoon dried oregano; 1/8 teaspoon ground coriander; 1 teaspoon paprika; 1 teaspoon dried thyme; Dash of pepper pepper and salt; Optional: feta or goat cheese; Serve over brown rice or pasta

This is the best Ratatouille Recipe I have tried and one my mom passed down to me. Fresh vegetables, like zucchini, eggplant, peppers and tomatoes are simmered with herbs and spices to create an easy vegan meal that you can eat on its own, over rice or paired with pasta. Your family will love this easy ratatouille recipe!

Prep10 min
Cook30 min
Total40 min
Makes6 servings
Calories112

Ingredients

6 servings

3 tablespoons olive oil
4 cloves garlic (minced)
1 medium onion (chopped)
1 pound eggplant (peeled, and cut into 1-inch pieces)
2 small zucchinis (halved length-wise, then cut into small half moon shapes)
1 small red (green and orange pepper, seeds removed, chopped into 1 inch chunks {or colors of your choice})
1 - 15 ounce can diced tomatoes or 2 cups of freshly diced tomatoes
1/4 cup fresh parsley (chopped)
1/4 cup fresh basil (chopped)
1 teaspoon dried oregano
1/8 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon dried thyme
Dash of pepper pepper and salt
Optional: feta or goat cheese
Serve over brown rice or pasta

Method

1
Optional: You can salt the eggplant to help draw out the bitterness and excess moisture. Let it sit with salt on the eggplant for 20–30 minutes to help draw out the bitterness and excess moisture and it also will improve its texture. Rinse and pat dry before cooking.
2
In a large pot or dutch oven heat the olive oil over medium heat. Add the onion and garlic and saute for about 4-5 minutes.
3
Add the pepper and continue to cook for another 4-5 minutes until translucent.
4
Add the tomatoes, zucchini, eggplant, thyme, oregano, paprika, coriander and give a good stir. Add salt and pepper to taste.
5
Turn the heat to medium high heat and bring to a boil. Turn down the heat and cover and cook on low for 30 minutes.
6
Remove ratatouille from heat. Taste and adjust spices, salt and pepper to your tastes.
7
Add the fresh basil and parsley and stir. If you want to add feta or goat cheese do that now.
8
Serve by itself with crusty bread or with rice or pasta.

Notes

If you like more of a tomato based ratatouille you can add another can of diced tomatoes {so 2 cans} or add more fresh tomatoes. This dish freezes very well. Let cool complately and then store in an airtight container. Feel free to use whatever fresh herbs and spices you like! I didn't peel my eggplant --it is a personal preference. Feel free to peel it if you prefer as many people do. You can also help develop the taste of the eggplant by placing the egplant pieces in a colander over your sink. Sprinkle with salt. Leave for 20 minutes as eggplant sweats out its bitterness and then pat dry and use in your recipe.