Besides being a healthy and hearty meal, Ratatouille is also easy on the budget. It is wonderful served alone or even over rice or pasta and it makes great left- overs.
This dish is a combination of eggplant, zucchini, onions, peppers, tomatoes, garlic and herbs that are simmered for about an hour and a half to blend the flavors into symphony of Italian perfection.
For those who prefer an even hardier meal, add a pound of browned ground beef prior to simmering. Just like spaghetti, ratatouille is a dish that gets better the more you cook it. And, just like spaghetti, it is also a dish that children will love.
- 3 Tablespoons olive oil
- 1/2 medium eggplant, unpeeled and cut into 1" cubes
- 1 large zucchini cut into 1" cubes
- Salt and fresh ground pepper to taste
- 1-1/2 onions, chopped
- 1 green bell pepper, seeded and chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 pound ground beef
- 1 pound tomatoes, peeled and cut into
- 1" cubes
- 1/4 cup chopped parsley
- 1 teaspoon fresh thyme, chopped
- 2 teaspoons chopped fresh basil
- Parmesan cheese
In a large saucepan heat half the oil. Add eggplant, zucchini, salt and pepper. Cook and stir for 5 minutes. Add onions, green pepper, garlic, bay leaf and tomatoes; bring to a simmer, stirring occasionally for 10 miinutes.
In a medium skillet, brown beef. Pour off grease and add beef to ratatouille mixture. Add parsley, thyme and basil; mix well.
Cover pan, reduce heat to simmer and cook for 1-1/2 hours.
Serve with grated parmesan cheese.
- Chef Yvonne