Ratatouille | James Beard Foundation

Name: Ratatouille | James Beard Foundation
Total time: 90 min
Ingredients: 1/2 cup olive oil; 5 garlic cloves, finely chopped; 1 1/2 cups onion, chopped; 1 1/2 cups green or red peppers, coarsely chopped; 1 1/2 cups eggplant, unpeeled and coarsely diced; 1 1/2 cups zucchini, sliced and quartered; 1 tablespoon salt; 1 teaspoon freshly ground black pepper; 3 tablespoons fresh basil or 2 teaspoons dried; Dash of cayenne pepper or Tabasco (optional); 1 1/2 cups tomatoes, peeled, seeded, and chopped or canned Italian plum tomatoes, coarsely chopped

www.jamesbeard.org

Ratatouille is a specialty of France’s Provence region, especially around the city of Nice. It provides a delicious way to use up the huge quantities of eggplant, zucchini, and tomatoes in our own...

View full recipe on www.jamesbeard.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesbeard.org.

Share this recipe:

Cooking tools:

Dutch oven
Saucepan
Wooden spatula
Stove
Chef's knife
Cutting board
Measuring cup
Measuring spoon

Ingredients

1/2 cup olive oil
5 garlic cloves, finely chopped
1 1/2 cups onion, chopped
1 1/2 cups green or red peppers, coarsely chopped
1 1/2 cups eggplant, unpeeled and coarsely diced
1 1/2 cups zucchini, sliced and quartered
1 tablespoon salt
1 teaspoon freshly ground black pepper
3 tablespoons fresh basil or 2 teaspoons dried
Dash of cayenne pepper or Tabasco (optional)
1 1/2 cups tomatoes, peeled, seeded, and chopped or canned Italian plum tomatoes, coarsely chopped