remember that fantastic movie, with the cartoon rat, who wants to be a chef and make ratatouille?
it’s called ‘ratatouille.’ get the pun?
the movie is cute, i promise. you should watch it. and eat this dish. with some chicken…or white fish…or pasta. it’s pretty versatile, which is part of the beauty.
Classic Ratatouille
Recipe type: Side Dish
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
- 3 tablespoons olive oil
- 2 eggplant, sliced into 1-2 inch pieces
- 3 zucchini, peeled and sliced into rounds
- 1 onion, sliced thin
- 3 garlic cloves, chopped
- 2 bell peppers, sliced thin
- 4 ripe beefsteak tomatoes, chopped
- leaves from a few sprigs of thyme, marjoram, and oregano
- salt and pepper to taste
- 2 tablespoons basil, chopped
- 2 tablespoons parsley, chopped
- ½ cup Parmesan cheese, grated
Instructions
- In a dutch oven, heat olive oil. Add in eggplant, and cook until eggplant is tender.
- Add in onion and garlic. Stir and let cook down for 5-7 minutes.
- Stir in peppers and cook an additional 5 minutes.
- Stir in zucchini, adding oil if necessary. Stir vegetables until well mixed.
- Lastly, add in tomatoes, thyme, marjoram, oregano, salt and pepper.
- Turn heat to low and cover. Let simmer for 30 minutes, stirring occasionally. Mixture should be juicy and fragrant.
- Top with parsley, basil, and Parmesan cheese.
recipe adapted from the book of french provincial cooking.
recipe rephotographed April 2015.
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