This Ratatouille recipe features eggplant, zucchini, peppers and home-grown tomatoes. Now that I grow veggies, it makes sense that these veggies are in this French dish, they all come ripe in the garden at the same time.
It’s best when I can make it with veggies and tomatoes from the garden. If you don’t have a garden, buy the ingredients at your local farmer’s market.
Serves 8
Ingredients
- 2 tbl olive oil
- 4 cloves garlic
- 2 onions
- 2 bell peppers, red or orange
- 2 eggplant, medium sized
- 4–6 zucchini
- 4–5 tomatoes
- 2 tbl concentrated tomato paste
- 1 tsp salt
- 1½ tsp pepper
- 1 tbl basil, dried or 2 tbl fresh
- 1 tbl oregano, dry or 2 tbl fresh
- 2–3 cups mushrooms, halved or quartered
- ¼ cup red wine
- 2 tbl red wine vinegar
- ½ cup parmesan cheese
Directions
- Chop onions and peppers into small pieces. Cube eggplant and zucchini. Cut tomatoes into small pieces. Cut mushrooms into halves or if large, cut into quarters.
- Add olive oil to a medium large pot. Turn heat to medium high, after a minute, add the garlic and chopped onions, stirring. Let cook a few minutes until onions begin to become translucent.
- Add chopped pepper, zucchini (I used trombetta in place of the zucchini), eggplant, and mushrooms along with red wine, and spices.
4) Continue cooking, stirring every few minutes. Cook about 10 minutes, until the eggplant is beginning to get soft and is cooked.
5) Add the red wine vinegar and parmesan cheese. You may garnish the dish with additional parmesan is desired.
Oh WOW. This ratatouille sounds absolutely AMAZING & I adore your food photography. Really loving that ingredients layout! If you have a minute, I’d love your thoughts on my ratatouille variation 🙂 http://goodfoodmarsh.wordpress.com/2014/07/18/moroccan-ratatouille/