The Bizalions' Ratatouille
Updated June 6, 2018
- Total Time
- 50 minutes to 60 minutes. Rest when salted for 30 minutes.
- Rating
- Comments
- Read comments
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Ingredients
4 medium eggplants
Salt, pepper and fresh thyme to taste
1 red pepper
1 green pepper
4 onions
6 big ripe tomatoes
6 zucchini
3 cloves garlic
4 stems fresh parsley, chopped
½ cup chopped fresh basil
Olive oil
Nutritional analysis per serving (6 servings)
46 grams carbs; 304 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 13 grams fat; 18 grams fiber; 1926 milligrams sodium; 9 grams protein; 26 grams sugar
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.
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Preparation
- 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 ⅛-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.
Private Notes
Comments
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.
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.