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Ratatouille

 

These measurements are approximate.  Add as much as you have of each kind of squash, eggplant, tomatoes and peppers.  This doesn't sound as good as it actually is!  Try watching the Ratatouille movie with your kids before fixing it and they are sure to give it a try.
 
1/4 cup olive oil, plus more as needed
1 1/2 cups small diced yellow onion 
1 teaspoon minced garlic
2 cups medium diced eggplant, skin on
1/2 teaspoon fresh thyme leaves
1 cup diced green bell peppers
1 cup diced red bell peppers
1 cup diced zucchini squash
1 cup diced yellow squash 
1 1/2 cups peeled, seeded and chopped tomatoes
1 tablespoon thinly sliced fresh basil leaves
1 tablespoon chopped fresh parsley leaves
Salt and freshly ground black pepper

 

 
Add the onions and garlic to heated pan of oil. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant  to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve hot.  Can be served over rice.

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