Ingredients Jump to Instructions ↓

  1. Ratatouille

  2. Makes 4 Servings.

  3. 4 tablespoons olive oil

  4. eggplant (about 1 pound), cut into 1" cubes

  5. 2 zucchini, cut into 1/4" rounds

  6. 1 yellow onion, cut into 1/4" slices

  7. 1 c mix of red, yellow, orange and green peppers, cut into 2" squares

  8. 2 tomatoes, cut into 1/2" thick rounds, then cut those in half

  9. 3 cloves garlic, minced

  10. 1/4 cup chopped fresh Italian flat-leaf parsley

  11. 2 tablespoons red wine vinegar

  12. salt and freshly-ground pepper

  13. 20 fresh basil leaves, cut into thin strips

  14. Place the oil in a large skillet or chicken fryer and heat. Add

  15. the vegetables and toss well, then cover and saute under cover for about 1 minute, then uncover, toss again, cover and saute under

  16. cover again. Add the garlic, red wine vinegar, salt and pepper,

  17. toss, cover and cook again. The idea is to get the vegetables

  18. browned in the oil without overcooking them.

  19. Add the parsley and basil and cook, again tossing to keep the

  20. vegetables from overcooking on any one side. When they are crisp-tender

  21. and brightly colored, remove from the heat and serve. You can toss

  22. a tablespoon of rinsed capers in this, if you like them.


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