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Harvest Ratatouille

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“Yes, I know there are already many ratatouille recipes out there. This is my version, I happen to love it. Try it if you like :) This came from a "Vegetarian Times" magazine, October 1999 issue.”
READY IN:
35mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Place eggplant cubes in a colander in sink.
  2. Sprinkle with 1 teaspoon salt and toss to mix.
  3. Let stand 5 minutes, then rinse under cold running water.
  4. Drain well.
  5. Pat dry with paper towels.
  6. In non-stick Dutch oven or large, wide saucepan, heat oil over medium-high heat.
  7. Add eggplant to cook, stirring occasionally, until golden at edges and beginning to soften, 6-7 minutes.
  8. Add onions, bell pepper, and garlic.
  9. Cook, stirring occasionally, until lightly golden and beginning to soften, about 5 minutes.
  10. Add zucchini and cook 5 minutes, stirring occasionally.
  11. Stir in tomatoes, 1/2 cup of water, pepper, and remaining 1/4 teaspoon salt.
  12. Bring to a boil.
  13. Reduce heat to medium-low and simmer briskly until vegetables are tender and sauce has thickened slightly - about 7 minutes.
  14. Remove from heat and stir in basil.
  15. Serve hot or at room temperature.

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