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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Ratatouille Recipe

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This recipe for Ratatouille is from Chef Anna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 medium eggplants, skin on, in small dice
1 medium zucchini, in small dice
2 small yellow squash, in small dice
2 bell peppers, any color, in small dice
2 jalapeño peppers, seeded, stemmed, and cut in small dice
15 cloves garlic, peeled and minced
2 medium to large tomatoes, in small dice
2 medium onions, in small dice
1/4 cup extra-virgin olive oil
1 tablespoon chopped fresh thyme
2 tablespoons chopped basil
Kosher salt and freshly ground pepper to taste
Directions:
Directions:
Preheat the oven to 400 degrees F. Place the diced eggplant to soak in about a quart of salted cold water. After the other vegetables are cut, drain the eggplant. Toss the eggplant, squash, bell peppers, jalapeños, garlic, tomatoes, and onions in the olive oil. Add the thyme, basil, salt, and pepper, place in a large roasting pan, and roast in the preheated oven for 1 hour. Gently mix
the vegetables from top to the bottom, but be careful not to break them up. Roast for 10 minutes more.
Number Of Servings:
Number Of Servings:
Makes 12 side-dish servings

 

 

 

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