Ratatouille is wonderful … all the fresh flavors of all the vegetables… they are so good… and for you. Most recipes for Ratatouille are almost the same... methods change a bit... some people add summer squash.. (I do)...some don't...herbs vary slightly... but they are all basically the same recipe and foolproof at that.
Ratatouille is a traditional French dish… served mainly as a side dish but also can be served as the main meal with rice or bread. It includes tomatoes, onions, garlic, red and/or green pepper, zucchini, eggplant and herbs (basil, parsley) … and I always include summer squash.
This vegetable stew is chock full of vitamins… and tastes fabulous.
You can make this in your crockpot too… just add all the ingredients to your crockpot and your good to go... I always set the heat on low and let it cook for 5-6 hours or until the vegetables have softened.
I adapted this recipe to an Italian version that I have made for years… I call it my Italian Stew… I posted the recipe a few months back… basically… I added mushrooms and cooked hot and sweet Italian sausage… I added oregano to the herbs… and I always give it a good shot of red wine (Cabernet). We love it… sometimes we eat it as is with crusty bread… or over some pasta.... sprinkle a little Parmigiano Reggiano over it... it's heavenly.
All you need:
1 small eggplant, chopped
1 small zucchini, chopped
1 small summer squash, chopped
3 tablespoons olive oil
2 (14.5 oz.) cans of diced tomatoes
1-2 large onions, sliced
4 cloves of garlic, finely chopped
1 green pepper, cut into strips
1 red pepper, cut into strips
¼ cup chopped fresh parsley
3 tablespoons chopped fresh basil
All you need to do:
In a large pot over medium heat, add the olive oil.
When oil is hot, add the onions. Cook for about 2 minutes.. then add the garlic.
Continue to cook until onions are soft… do not let them brown, stir frequently.
When onions are soft, add the eggplant and sauté for about 3 minutes.
Add the zucchini and cook for another 3 minutes.
Add the remaining ingredients and simmer for about 30 minutes or until the vegetables are cooked but still a little crisp… not mushy.