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Harvest Ratatouille recipe

Ratatouille, traditional French Provencalstewed vegetable dish typically made with eggplant, is a delicousway to serve a bountiful harvest of vegetables.

Recipe: Harvest Ratatouille

1 medium onion, chopped
2 tablespoons vegetable oil
1 medium unpeeled eggplant, cubed
1 medium zucchini, cubed
1/2 of a medium red pepper, seed and chopped
1/2 of a medium yellow or green pepper, seeded and chopped
1 to 2 cloves garlic, finely minced
1 (14-ounce) can diced tomatoes in juice, undrained
1 tablespoon sliced or chopped sundried tomatoes
1/2 to 1 teaspoon dried Italian seasoning
1 teaspoon saltFreshly ground black pepper
Freshly grated Parmesan cheese

  • In a large skillet, cook onion in oilover medium heat for 10 minutes or until softened and goldenbrown, stirring occasionally. Add eggplant; cook and stir 5 minutes.Add zucchini, peppers and garlic; cook and stir 5 minutes.
  • Add canned tomatoes, sundried tomatoes,Italian seasoning, salt and pepper; bring to boil. Reduce heatto low; cover. Simmer 30 minutes or until vegetables are tender,stirring occasionally.
  • Serve sprinkled with Parmesan cheese.

    Makes 8 servings.

    *If you prefer the texture to be saucier,use a 28 ounce can of diced tomatoes.


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