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Ratatouille

This vegetable stew can be eaten on its own; served with meat, fish, or eggs; or tossed with pasta.

  • Prep:
  • Total Time:
  • Servings: 8
Ratatouille

Source: Everyday Food, June 2004

Ingredients

  • 1/3 cup olive oil
  • 2 medium onions, chopped
  • 4 cloves garlic, minced
  • 2 large eggplants, (2 pounds), peeled in strips and cut into 3/4-inch cubes
  • 4 to 5 medium zucchini, (2 pounds), cut into 1-inch cubes
  • Coarse salt and ground pepper
  • 3 yellow or red bell peppers, ribs and seeds removed, cut into 3/4-inch cubes
  • 1 can (28 ounces) diced tomatoes
  • 1 teaspoon dried thyme
  • 1/2 cup chopped fresh basil

Directions

  1. In a Dutch oven (or other heavy 5-quart pot with a tight-fitting lid), heat oil over medium heat. Cook onions, stirring occasionally, until soft, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in eggplant and zucchini; season generously with salt and pepper.

  2. Add 3/4 cup water; cover, and simmer until vegetables are beginning to soften, stirring once, about 5 minutes. Stir in bell peppers; simmer, covered, until softened, 5 minutes.

  3. Stir in tomatoes and thyme; bring to a boil. Reduce heat to medium-low. Partially cover; simmer, stirring often, until vegetables are tender, 15 to 20 minutes. Remove from heat. If serving immediately, stir in basil. (If freezing, leave out basil.)

Cook's Note

Ratatouille can be frozen in airtight containers for up to three months; reheat in the microwave or on the stove. Leave out the basil until just before serving.

Reviews (11)

  • Debsflex 4 Aug, 2011

    Can this be served with poached eggs?

  • Roxannep 17 Jun, 2009

    I made this tonight. Super easy and very good. We tossed it with pasta to get our 2 year old to eat it.

  • normanlc 17 Jun, 2009

    Using a peeler - Peel a strip, leave a strip, peel a strip, leave a strip

  • sistersis 17 Jun, 2009

    "peeled in strips" means to peel the eggplant with a vegetable peeler, and the peel with come off in "strips".

  • imacookin1 17 Jun, 2009

    I too am confused by the "peeled in strips" comment - do we leave the peel on or not?

  • dspatz 22 Oct, 2008

    What the heck do they mean when they tell you to take the eggplant and "peel in strips"??? Are you supposed to peel the skin off the eggplant?

  • Kait40 11 Sep, 2008

    I made this sans eggplant one day (as the ones at the grocery were horrible) and it was still wonderful.

  • foodie72 30 Aug, 2008

    Very nice recipe; one suggestion is to cut the zucchini into slightly smaller cubes than noted in the recipe -- they will cook a bit faster and will be more aesthetically pleasing on the plate.

  • leeannraf 28 Aug, 2008

    This is a great recipe. I am Italian and we ate this growing up. I know it as "giambotta" I've been making it for more than 30 years! Great. My sons grew yup eating it.....you will love it!. Serve it good Italian bread, to dip in the sauce....mmmmm delicious!

  • okielen 28 Aug, 2008

    I wish the nutrition information was included wit these recipies.

  • momcat 30 Jul, 2008

    use late summer and freeze

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