Harvest Ratatouille

Name: Harvest Ratatouille
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6-8 serving(s)
Ingredients: 1 tablespoon olive oil; 3 small eggplants, cut into 3/4-inch cubes (1 1/4lbs - 6 cups); 1 1/4 teaspoons coarse salt; 2 medium onions, halved and thinly sliced; 1 medium red bell pepper, cut into thin strips; 3 medium garlic cloves, minced; 2 medium zucchini, quartered lengthwise and cut into 3/4-inch chunks (1lb); 2 cups canned crushed tomatoes; 1/2 teaspoon pepper, freshly ground; 1/4 cup fresh basil, shredded

Submitted by Geniale Genie

"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."

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photo by JustJanS

Ready In:: 35mins
Ingredients:: 10
Serves:: 6-8

ingredients

1 tablespoon olive oil
3 small eggplants, cut into 3/4-inch cubes (1 1/4lbs - 6 cups)
1 ¹⁄₄ teaspoons coarse salt
2 medium onions, halved and thinly sliced
1 medium red bell pepper, cut into thin strips
3 medium garlic cloves, minced
2 medium zucchini, quartered lengthwise and cut into 3/4-inch chunks (1lb)
2 cups canned crushed tomatoes
¹⁄₂ teaspoon pepper, freshly ground
¹⁄₄ cup fresh basil, shredded

directions

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

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Reviews

This is just what I was looking for! I did change a few things though. I used fresh tomatoes that I peeled and I added ingredients in stages. I browned the eggplant and removed it and then caramelized the onions and added the peppers and garlic in and cooked for a few minutes. I added the tomatoes and zucchini and cooked for a couple of minutes and added in the eggplant and cooked for about 7 more minutes

Dixie from Kansas
Very similar to the way I make my ratatouille except I just throw the eggplant, zucc, bell peppers onion and garlic in together. Your method has resulted in a better finished dish, so I'm going to take more care from now on. I had to use green bell pepper and added another cup of tomato because my eggplant and zucc were bigger than you probably allowed for, otherwise I followed your recipe. Thanks for posting!

JustJanS