Back to Easy Ratatouille All Reviews for Easy Ratatouille - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Easy Ratatouille Recipe Summary prep: 40 mins total: 1 hr Servings: 8

Ingredients Ingredient Checklist 1/3 cup olive oil 2 medium onions, chopped 4 cloves garlic, minced 2 large eggplants, (2 pounds), peeled in strips and cut into 3/4-inch cubes 4 to 5 medium zucchini, (2 pounds), cut into 1-inch cubes Coarse salt and ground pepper 3 yellow or red bell peppers, ribs and seeds removed, cut into 3/4-inch cubes 1 can (28 ounces) diced tomatoes 1 teaspoon dried thyme 1/2 cup chopped fresh basil

Gallery Easy Ratatouille

Recipe Summary prep: 40 mins total: 1 hr Servings: 8

Easy Ratatouille

Easy Ratatouille

Easy Ratatouille

Recipe Summary prep: 40 mins total: 1 hr Servings: 8

Recipe Summary

prep: 40 mins total: 1 hr

Servings: 8

prep: 40 mins

total: 1 hr

prep:

40 mins

total:

1 hr

Servings: 8

8

Ingredients

Ingredients

  • 1/3 cup olive oil 2 medium onions, chopped 4 cloves garlic, minced 2 large eggplants, (2 pounds), peeled in strips and cut into 3/4-inch cubes 4 to 5 medium zucchini, (2 pounds), cut into 1-inch cubes Coarse salt and ground pepper 3 yellow or red bell peppers, ribs and seeds removed, cut into 3/4-inch cubes 1 can (28 ounces) diced tomatoes 1 teaspoon dried thyme 1/2 cup chopped fresh basil

Directions

In a Dutch oven (or other heavy 5-quart pot with a tight-fitting lid), heat oil over medium heat. Cook onions, stirring occasionally, until soft, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in eggplant and zucchini; season generously with salt and pepper.

Add 3/4 cup water; cover, and simmer until vegetables are beginning to soften, stirring once, about 5 minutes. Stir in bell peppers; simmer, covered, until softened, 5 minutes.

Stir in tomatoes and thyme; bring to a boil. Reduce heat to medium-low. Partially cover; simmer, stirring often, until vegetables are tender, 15 to 20 minutes. Remove from heat. If serving immediately, stir in basil. (If freezing, leave out basil.)

Reviews (11)

 Add Rating & Review     126 Ratings   5 star values:        14    4 star values:        31    3 star values:        55    2 star values:        21    1 star values:        5

Load More Reviews

Reviews (11)

Add Rating & Review     126 Ratings   5 star values:        14    4 star values:        31    3 star values:        55    2 star values:        21    1 star values:        5

Add Rating & Review

126 Ratings 5 star values: 14 4 star values: 31 3 star values: 55 2 star values: 21 1 star values: 5

126 Ratings 5 star values: 14 4 star values: 31 3 star values: 55 2 star values: 21 1 star values: 5

126 Ratings 5 star values: 14 4 star values: 31 3 star values: 55 2 star values: 21 1 star values: 5

  • 5 star values: 14 4 star values: 31 3 star values: 55 2 star values: 21 1 star values: 5

    Martha Stewart Member     Rating: Unrated       08/04/2011   Can this be served with poached eggs?  

Martha Stewart Member     Rating: Unrated       06/17/2009   I made this tonight. Super easy and very good. We tossed it with pasta to get our 2 year old to eat it.  

Martha Stewart Member     Rating: Unrated       06/17/2009   Using a peeler - Peel a strip, leave a strip, peel a strip, leave a strip  

Martha Stewart Member     Rating: Unrated       06/17/2009   "peeled in strips" means to peel the eggplant with a vegetable peeler, and the peel with come off in "strips".  

Martha Stewart Member     Rating: Unrated       06/17/2009   I too am confused by the "peeled in strips" comment - do we leave the peel on or not?  

Martha Stewart Member     Rating: Unrated       10/22/2008   What the heck do they mean when they tell you to take the eggplant and "peel in strips"??? Are you supposed to peel the skin off the eggplant?  

Martha Stewart Member     Rating: Unrated       09/11/2008   I made this sans eggplant one day (as the ones at the grocery were horrible) and it was still wonderful.  

Martha Stewart Member     Rating: Unrated       08/30/2008   Very nice recipe; one suggestion is to cut the zucchini into slightly smaller cubes than noted in the recipe -- they will cook a bit faster and will be more aesthetically pleasing on the plate.  

Martha Stewart Member     Rating: Unrated       08/28/2008   This is a great recipe. I am Italian and we ate this growing up. I know it as "giambotta" I've been making it for more than 30 years! Great. My sons grew yup eating it.....you will love it!. Serve it good Italian bread, to dip in the sauce....mmmmm delicious!  

Martha Stewart Member     Rating: Unrated       08/28/2008   I wish the nutrition information was included wit these recipies.  

Martha Stewart Member     Rating: Unrated       07/30/2008   use late summer and freeze

    Martha Stewart Member

    Rating: Unrated 08/04/2011

Can this be served with poached eggs?

Rating: Unrated

Rating: Unrated 06/17/2009

I made this tonight. Super easy and very good. We tossed it with pasta to get our 2 year old to eat it.

Using a peeler - Peel a strip, leave a strip, peel a strip, leave a strip

“peeled in strips” means to peel the eggplant with a vegetable peeler, and the peel with come off in “strips”.

I too am confused by the “peeled in strips” comment - do we leave the peel on or not?

Rating: Unrated 10/22/2008

What the heck do they mean when they tell you to take the eggplant and “peel in strips”??? Are you supposed to peel the skin off the eggplant?

Rating: Unrated 09/11/2008

I made this sans eggplant one day (as the ones at the grocery were horrible) and it was still wonderful.

Rating: Unrated 08/30/2008

Very nice recipe; one suggestion is to cut the zucchini into slightly smaller cubes than noted in the recipe – they will cook a bit faster and will be more aesthetically pleasing on the plate.

Rating: Unrated 08/28/2008

This is a great recipe. I am Italian and we ate this growing up. I know it as “giambotta” I’ve been making it for more than 30 years! Great. My sons grew yup eating it…..you will love it!. Serve it good Italian bread, to dip in the sauce….mmmmm delicious!

I wish the nutrition information was included wit these recipies.

Rating: Unrated 07/30/2008

use late summer and freeze

All Reviews for Easy Ratatouille

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Easy Ratatouille

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest