Recipe For Ratatouille


Ratatouille is a wonderful way to use a garden’s bounty. I make it and eat it all by itself, but it could be used as either a side dish or a thick stew. Whenever the stars align and I manage to have eggplant and zucchini in the fridge at the same time, I always make Ratatouille.

My ratatouille doesn’t look anything like the dish that the rat made in the Disney film. I am not really sure which is more authentic. My mother used to make it when I was little and I did NOT like it at all. I found this recipe in a diet book about ten years ago (the G-Index Diet) and thought I’d give the dish one more try. I fell in love. The rest of my family lets me eat it all by myself. They are put off by the sheer volume of vegetables. This dish just oozes health.

I am hoping that when all of my boys are adults, they will give ratatouille another try, just like I did. Then, maybe their taste buds will have matured enough to enjoy it. My daughter will eat it and thinks it’s okay. That is a giant leap and I will take it.

1. Info for Ratatouille

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: unavailable
  • Calories: unavailable

2. Ingredients for Ratatouille

  • 2 Tbsp olive oil
  • 1 garlic clove, minced
  • 2 medium onions, thickly sliced
  • 1 small eggplant, cubed
  • 1 green pepper, cut into 1 inch strips
  • 2 small zucchini, thickly sliced
  • 1 small can chopped tomatoes, undrained (or use 2-3 fresh and add ⅔ cup water or broth)
  • 1 Tbsp parsley
  • salt to taste

3. Directions:

  1. Saute the onions and garlic in the olive oil until onions are clear.
  2. Add the eggplant, green pepper and zucchini and cook 5 minutes.
  3. Add the tomatoes, cover and cook 20 minutes on medium low heat.
  4. Add all of the herbs, mix well and cook uncovered 5 more minutes, stirring often.

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