Prep Time:  minutes
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Gardens are beginning to burst with fresh vegetables that need eating. Ratatouille is one of the very first things that I learned to make while living in France.  I had never had ratatouille before and instantly fell in love with the dish.  Here is the original recipe that my French chef taught me.


1 Chopped Medium Onion

2 Minced Garlic Cloves

2 Tablespoons Olive Oil

3 Cups Cubed Eggplant

1 Large Sliced Zucchini

2 Medium Chopped Tomatoes

1 Chopped Medium Green Bell Pepper

4 Tablespoons Dry White Wine or Chicken or Vegetable Broth

1/2 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper

1Tablespoon Snipped Fresh Basil

In a large size skillet add the olive oil and sauté the onion and garlic over a medium heat for 5 minutes until the onion is nice and tender.  Add the eggplant, zucchini, tomatoes, green pepper, wine, kosher salt and pepper.  Turn the heat up and bring to a boil, but be careful not to burn the vegetables.  Once you have brought to a boil turn the heat down to simmer and cover with a lid.  Cook with the lid on for 15 minutes until the majority of the liquid is gone.  Stir occasionally.  Stir in the basil before serving.  Transfer to a serving bowl and serve with crusty bread. Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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