↞ recipe box start page
Prep Time: Cook Time: Total Time:
Recipe Source: cdkitchen.com
view more member recipes
Simple Ratatouille
Category: Recipes
view my recipes
print
save
Prep Time: Cook Time: Total Time:
view the recipe on CDKitchen to print, change serving sizes, etc
Serves/Makes: 4
Ready in: 30-60 minutes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 large eggplant, diced
- 1 can (28 ounce size) stewed tomatoes
- 2 medium zucchini, diced
- 1 tablespoon dried Italian seasoning
- salt and pepper, to taste
Heat a large pan over medium heat. Do not add any fat. Add the onion and cook, stirring, occasionally, until soft. Add the garlic and cook for 2 more minutes, stirring frequently. Add the eggplant and tomatoes. Bring the mixture to a boil then reduce the heat to a simmer. Cook, covered, for about 15 minutes. Add the zucchini and let simmer for 10 more minutes or until the eggplant and zucchini are soft. Stir in the herbs and adjust the seasoning with salt and pepper if needed. Serve over pasta or grains or eat as is.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Ratatouille
by sgre52160
2 tbsp olive oil 2 cloves garlic, crushed and minced 1 large onion, quartered and thinly sliced 1 small eggplant, cubed 2 green bell peppers, coarsely chopped 4 large tomatoes, coarsely chopped,
by sgre52160
2 tbsp olive oil 2 cloves garlic, crushed and minced 1 large onion, quartered and thinly sliced 1 small eggplant, cubed 2 green bell peppers, coarsely chopped 4 large tomatoes, coarsely chopped,
Ratatouille Dip
by sgre52160
1 small eggplant, chopped, about 2 1/4 cups 1/3 cup chopped onion 1/3 cup chopped green pepper 3 tbsp chopped parsley, divided 2 clove garlic, minced 2 tbsp lemon juice 2 tsp sugar and Italian s
by sgre52160
1 small eggplant, chopped, about 2 1/4 cups 1/3 cup chopped onion 1/3 cup chopped green pepper 3 tbsp chopped parsley, divided 2 clove garlic, minced 2 tbsp lemon juice 2 tsp sugar and Italian s
Roasted Ratatouille
by sgre52160
•2 onions (about 5 ounces each) halved and cut into 1/4-inch thick half moons •2 red bell peppers (about 6 to 7 ounces each) peeled as much as possible with a vegetable peeler, cored and cut into
by sgre52160
•2 onions (about 5 ounces each) halved and cut into 1/4-inch thick half moons •2 red bell peppers (about 6 to 7 ounces each) peeled as much as possible with a vegetable peeler, cored and cut into
Ratatouille De Provence
by ICOOK2
Ingredients 1/4 C. extra-virgin olive oil 1/2 tsp. red pepper flakes 2 tsp. coarse kosher salt 1/4 tsp. freshly grated black pepper 1 medium red onion, peeled, stem ends removed, quartered, s
by ICOOK2
Ingredients 1/4 C. extra-virgin olive oil 1/2 tsp. red pepper flakes 2 tsp. coarse kosher salt 1/4 tsp. freshly grated black pepper 1 medium red onion, peeled, stem ends removed, quartered, s
Ratatouille Nicoise
by sgre52160
1/3 cup olive oil 1 large onion, sliced 1 zucchini small eggplant 3 tbsp flour 2 green peppers, seeded and cut into strips 1 (28 oz) can Italian plum tomatoes salt and pepper 3 cloves garl
by sgre52160
1/3 cup olive oil 1 large onion, sliced 1 zucchini small eggplant 3 tbsp flour 2 green peppers, seeded and cut into strips 1 (28 oz) can Italian plum tomatoes salt and pepper 3 cloves garl
view more member recipes