Carina's Garden Ratatouille

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Ingredients Nutrition


  1. Cut eggplants lengthwise in hal f, cut each half lengthwise in strips, then cut strips crosswise in one-inch cubes.
  2. To skin tomatoes, make a shallow X-shaped cut in each tomato, drop tomatoes in a pot of boiling water and let sit for 30 seconds, immediately remove with a slotted spoon and drop tomatoes in a bowl of ice water.
  3. Let sit for a few minutes.
  4. The skins should have started coming loose so you can peel them right off.
  5. In a wok or other large, deep frying pan, heat the olive oil over medium heat. Add the onion, lower heat, and saute onion a few minutes until translucent. Add eggplant, bell pepper and green beans and continue to saute for another five minutes.
  6. Add mushrooms, tomatoes and garlic and saute a further five minutes until the vegetables are tender but not mushy.
  7. The vegetables should have released their juices so that you have at least some broth.
  8. Towards the end stir in the dried herbs, salt and pepper and garnish with the torn basil leaves.
  9. Serve immediately.
  10. Suggestions Delicious served over creamy ma shed potatoes or polenta.

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