Ratatouille
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
2-4
ingredients
- 1 lb mushroom, cleaned and quartered (white, baby bella or a mix)
- 2 cloves garlic, minced
- 1 medium onion, halved and sliced
- 2 medium eggplants, cubed
- 1 (28 ounce) can chopped Italian tomatoes, and juices (plum)
- 1⁄4 cup dry white wine or 1/4 cup dry red wine (optional)
- 1 -2 green bell pepper, cleaned and cut into chunks
- 1 -2 small zucchini, slice 1,cube the other
- 2 -4 tablespoons olive oil (more if needed)
- 1 teaspoon crushed dried oregano
- 1 teaspoon dried basil
- salt and pepper, to taste
- grated parmesan cheese or locatelli cheese, for garnish (optional)
directions
- In a large, deep skillet, heat oil, add onions, and mushrooms.
- Saute; until onions are clear.
- Add zucchini, eggplant and garlic, continue cooking until eggplant starts to brown.
- Add remaining ingredients (except cheese), and cook 5 minutes, taste and adjust spices to your liking.
- Simmer until zucchini is tender (about 5-10 minutes).
- Serve as a light meal with crusty bread, as a side dish, or as a pasta sauce (with extra tomatoes added).
- Sprinkle top with grated Parmesan or Locatelli cheese.
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RECIPE SUBMITTED BY
Dee514
United States
I'm married (46 years to the same lucky guy) and have 2 kids, a daughter 41, a son 36, and 2 beautiful grand daughters (8 yrs and 6 yrs). I have always enjoyed cooking and baking, especially breads :) One of my favorite quotes:?? Computers are like air conditioners; they stop working when you open Windows.