8 Nov

I usually think of ratatouille as a spring dish, but when I walked into the grocery store the other day, there were local eggplants and zucchinis sitting right there next to each other, and I needed rat-a-tat-touille!

This is one of my favorite recipes, but I’ve had it written out on an index card for about 20 years so I’m not sure where it’s from. I’ve simplified the steps somewhat- why cook each thing individually when it’s going to all end up together in the end? And I don’t do the thing where you salt and drain the eggplant to reduce its bitterness. And I use canned tomatoes! The easy version tastes just as good to me.


2 TB olive oil

2 onions, cut into 1″ chunks

2 or 3 green peppers, cut into 1″ chunks

3 medium zucchinis, sliced not too thin

small to medium eggplant, cut into 1″ cubes

large can tomatoes, including the liquid- use diced, or deseed and coarsely chop the whole ones

3 cloves garlic, minced

1/2 tsp thyme

1 tsp basil

bay leaf

1 TB parsley

pinch cayenne

salt and pepper to taste

swiss or gruyere to put on top

Heat the oil in a large pot. Add onions and cook about 5 min, stirring frequently. Add the green peppers and zucchini one at a time and do the same.

Add the rest of the ingredients except the cheese, then cover and simmer gently for about 30 min, or until all the veggies are cooked soft. Stir frequently.

Put it in bowls, and top with grated or sliced cheese. Put them under the broiler if you want the cheese extra melty and browned. Yum.


One Response to “Ratatouille”

  1. Adam November 12, 2010 at 7:31 pm #

    Boy, Gina really blew it when Rat-a-tat-toey night came! Don’t worry! we’ll have rat-toey again!

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