Ratatouille Recipe

by katerina on February 25, 2007

Well, I was hoping to launch the new look today since today is the anniversary of my blog, but because of my computer problems that will have to wait. :( Instead I spent some time in the kitchen which is more fun anyways.

In an hour or so I have a couple of girlfriends coming over and we are going to attempt to make ravioli with my kitchen aid ravioli maker attachment. I haven’t tried it yet so I will make sure to report back when I have gotten the hang of it. In preparation of this I wanted to make a side dish that could be prepared ahead and the lovely people on the chowhound forums gave me the idea – ratatouille!

My mum has been making ratatouille for as long as I can remember and it has always been one of my favorites. For many years on my birthday I would request that she make ratatouille and risotto. Yum! However, because my Dad is a fussy eater we never had eggplant in it, or peppers for that matter so this is a bit of a change for me. I made the recipe based on this recipe from epicurious however I changed up the proportions a bit and the spices. It is all done now and I can just reheat it when we are ready for it tonight! Of course, I did have to taste it for seasoning and I am very impressed – you can really taste the flavours of all the different vegetables and the colours are beautiful. The eggplant basically melts and becomes quite saucy. This also freezes well!

Print Recipe


(serves 6-8)

1 onion, diced
4 cloves garlic, minced
5 tablespoons olive oil
1 globe eggplant, chopped into 1/2″ pieces
2 zucchini, quarterd lengthwise, then sliced thin
1 red bell pepper, chopped
1 yellow bell pepper, chopped
3/4 lb roma tomatoes, cored and chopped
3/4 teaspoon salt
1 teaspoon pepper, freshly ground
1/4 teaspoon thyme
1 teaspoon dried oregano
1/8 teaspoon ground coriander
1 handful fresh basil leaves
freshly grated Parmiggiano Reggiano

1. In a large skillet cook the onion and the garlic in 2 tablespoons of the oil over medium-low heat, stirring to avoid browning the garlic, until the onion is soft, about 5 minutes.

2. Add the remaining 3 tablespoons oil and heat it over medium 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.

3. Stir in the zucchini and 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.

4. Stir in the oregano, the thyme, the coriander, the salt, and pepper to taste and cook the mixture, stirring, for 1 minute. Tear the basil and stir it in.

5. To serve garnish with a bit more basil and the cheese.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time:35 minutes
Calories(approximate per serving): 125

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