The Bizalions' Ratatouille

By Kathleen Beckett-Young

Total Time
50 minutes to 60 minutes. Rest when salted for 30 minutes.
Rating
4(15)
Comments
Read comments

Featured in: Food; AT WEEK'S END

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:Six servings
  • 4medium eggplants
  • Salt, pepper and fresh thyme to taste
  • 1red pepper
  • 1green pepper
  • 4onions
  • 6big ripe tomatoes
  • 6zucchini
  • 3cloves garlic
  • 4stems fresh parsley, chopped
  • ½cup chopped fresh basil
  • Olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

304 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 46 grams carbohydrates; 18 grams dietary fiber; 26 grams sugars; 9 grams protein; 1926 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Slice the eggplant and salt it lightly. Set aside for a half hour, then wipe the salt off with a paper towel. Cut the peppers lengthwise into strips. Slice the remaining vegetables. Add enough olive oil to fill the bottom of a heavy pot â…›-inch deep. Add the onions and cook on a low flame until soft but not brown. Add garlic and cook for 1 minute. While stirring, add the zucchini, eggplant, tomatoes, basil and thyme. Cook for 45 minutes to an hour on low heat. Serve hot or cold.

Ratings

4 out of 5
15 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.
Paula Mindes

As others havery noted this is a very large recipe. Prep time was longer than specified. The directions do not mention when to add the peppers or the parsley. I added the eggplant to the onions and garlic, let it cook for about 15 minutes, then added the peppers. Then I added the tomatoes along with about 1/2 c of water. Lastly I added the zucchini and the herbs. In retrospect it would have been better to add the tomatoes and zucchini together shortly after the peppers.

Mary B

This makes a ton of food. Relatively easy prep, and a tasty dish, but plan on feeding a crowd if you use the quantities specified.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.