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Ratatouille (From All About Basil, 7-8/03

Joe George
Prep Time
40 minutes
Number of Servings
makes 4 cups
1/4 cup olive oil
1/2 cup diced onion
1 cup diced bell peppers
2 teaspoons minced garlic
2 cups diced zucchini
2 cups diced eggplant
1 teaspoon oregano leaves
1 teaspoon salt
1 teaspoons ground black pepper
1 cup diced tomatoes, fresh or canned
6 basil leaves, chopped

Heat the olive oil in a large skillet. Add the onion, bell peppers and garlic; saute for 5 minutes over medium heat. Add the zucchini and eggplant; saute 5 minutes. Stir in the salt and pepper; saute 2 minutes. Stir in the diced tomatoes and bring to a simmer. Allow the ratatouille to simmer for 30 minutes, stir in the basil 2 minutes before serving. Ratatouille may be served hot, cold or at room temperature. It excellent as a side dish, an entree, or tossed with pasta.