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Ratatouille

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This popular Mediterranean dish is delicious hot or cold

Prep Time: prep 15 mins

Cooking Time: cook 40 mins

Serves: makes 4 servings

Ingredients:

  • 1 / 4 cup olive oil
  • 1 onion, chopped
  • 1 zucchini, sliced
  • 1 small eggplant, about 8oz ( 225g), cut into 1in ( 2.5cm) cubes
  • 1 red bell pepper, seeded, cored, and cut into 1in ( 2.5cm) pieces
  • 1 garlic clove, chopped
  • 2 / 3 cup vegetable stock
  • one 14.5oz ( 411g) can chopped tomatoes
  • 2 tsp chopped oregano, plus sprigs for garnish
  • salt and freshly ground black pepper
Ratatouille photo

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Directions:

  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.
Tips:
  • prep 15 mins; cook 40 mins

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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