Ratatouille Recipe

Ingredients

  • Ratatouille
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    1/4 cup of olive oil
  • 1 1/2 cups of diced yellow onion
  • 1 teaspoon of minced garlic
  • 2 cups of diced eggplant
  • 2 cups of diced red, orange, yellow, or green bell peppers
  • 1 cup of diced zucchini squash
  • 1 cup of diced yellow squash
  • 1 1/2 cups of chopped tomatoes, peeled and seeded
  • 1/2 teaspoon of fresh thyme
  • 1 tablespoon of fresh basil
  • 1 tablespoon of fresh parsley
  • salt
  • black pepper

Directions

  1. Heat the olive oil in a large sauté pan.
  2. Add the diced onions and minced garlic to the hot pan.
  3. Cook the onions for 5 to 7 minutes or until caramelized. Stir occasionally.
  4. Add the diced eggplant and thyme to the pan.
  5. Cook for 5 minutes. Stir occasionally.
  6. Add the green peppers, red peppers, zucchini squash, and yellow squash to the pan.
  7. Cook for 5 minutes. Stir occasionally.
  8. Add the tomatoes, basil, and parsley to the pan. Add salt and pepper to taste.
  9. Cook for 5 minutes. Stir occasionally.
  10. Serve hot.
  11. Refrigerate any uneaten ratatouille.

Image Credits

Ratatouille © 2012 Heather Johnson

Heather Johnson

Heather Johnson is a mother, wife, writer, librarian, and linguist. She earned a BA in English studies with a minor in creative writing from Illinois State University in May 2007, an MS in library and information science from the University of Illinois at Urbana-Champaign in May 2009, and an MS in English studies with an emphasis in linguistics at Illinois State University in December 2011.

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