FARMERS MARKET RATATOUILLE
This is my mother's recipe for ratatouille, given to me almost 30 years ago. It makes wonderful use of the summer harvest of eggplant, tomatoes, green peppers and zucchini. It is delicious, colorful, and very versatile. It goes great as a side dish, with some cold roasted chicken, in an omelette, over pasta, or even in a sandwich! I don't know why, but I find this tastes even better a day later. I guess it gives the flavors a chance to really marry.
Provided by JackieOhNo
Categories Vegetable
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Lay the diced eggplant out on a cutting board and sprinkle with 1 t. of salt. Let sit for 10 minutes, then rinse away the salt and pat eggplant dry with paper towels.
- Heal olive oil in a large skillet or Dutch oven over medium heat. Add onion and cook for 3-4 minutes until almost translucent, then add garlic and cook for another minute or so, until onions are soft.
- Add in eggplant, yellow squash, zucchini, bell pepper, and fresh tomatoes; stir to combine thoroughly. Add canned tomatoes (including liquid), breaking tomatoes up with a wooden spoon. Stir in tomato paste, herbs, and seasonings. Simmer, uncovered, over medium heat for about 20 to 25 minutes, until all the vegetables are tender and the liquid has reduced slightly.
Nutrition Facts : Calories 116.1, Fat 5.3, SaturatedFat 0.8, Sodium 448.2, Carbohydrate 16.5, Fiber 5.7, Sugar 9.6, Protein 3.8
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Jamari Peeples
[email protected]I'm a huge fan of ratatouille, and this recipe did not disappoint. The vegetables were cooked perfectly and the sauce was flavorful and rich. I'll definitely be making this again and again.
Boss SR
[email protected]This recipe was a disaster! The vegetables were mushy and the sauce was bland. I definitely won't be making this again.
Destiny
[email protected]Meh.
Hayleigh Hawkins
[email protected]The ratatouille was easy to make, but it didn't have much flavor. I think I'll add some more herbs and spices next time.
D_ A
[email protected]This ratatouille was a bit too oily for my taste, but the flavors were still good. I think I'll try making it again with less oil next time.
Adelore Kehinde
[email protected]I was looking for a healthy and flavorful vegetarian dish, and this ratatouille fit the bill perfectly. The vegetables were perfectly cooked and the sauce was light and flavorful.
Shannon O
[email protected]This was a great way to use up some of the fresh vegetables from my garden. The ratatouille was easy to make and very delicious. I served it with some grilled chicken and it was a perfect meal.
sahilaliasgagan goria
[email protected]I'm not usually a fan of ratatouille, but this recipe changed my mind. The vegetables were cooked perfectly and the sauce was flavorful and rich. I'll definitely be making this again.
Md Rasel Islam
[email protected]This ratatouille was a delight! The flavors of the fresh vegetables came through beautifully, and the herbs added a lovely touch of complexity. I especially loved the crispy edges of the eggplant.