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Ratatouille

Updated February 23, 2016

This popular Mediterranean dish is delicious hot or cold. Good with a bowl of grated cheese for sprinkling, over hot ratatouille, or a bottle of fruity olive oil for drizzling over cold ratatouille.

4 servings

Preparation Time15 min

Preparation Time - Text15 mins

Cooking Time40 min

Cooking Time - Text40

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursevegetable

Dietary Considerationvegetarian

Mealdinner, lunch

Taste and Texturesavory

Type of Dishvegetable

Ingredients

  • ¼ cup olive oil
  • 1 onion, chopped
  • 1 zucchini, sliced
  • 1 small eggplant, about 8 oz (225g), cut into 1 in (2.5cm) cubes
  • 1 red bell pepper, seeded, cored, and cut into 1 in (2.5cm) pieces
  • 1 garlic clove, chopped
  • 2/3 cup vegetable stock
  • One 14.5 oz (411g) can chopped tomatoes
  • 2 tsp chopped oregano, plus sprigs for garnish
  • Salt and freshly ground black pepper

Instructions

  1. 1. Heat the oil in a large casserole over medium heat. Add the onion and cook for about 5 minutes, until soft and transparent. Stir in the zucchini, eggplant, red pepper, and garlic, and cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.

  2. Add the stock, tomatoes with their juices, and the chopped oregano and bring to a boil. Reduce the heat to low and partially cover the pan. Simmer about 25 minutes, stirring occasionally, until the vegetables are tender.

  3. Add salt and black pepper to taste. Transfer to a serving bowl and serve immediately, garnished with oregano sprigs.

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