Ratatouille

Name: Ratatouille
Yield: 12 portions
Ingredients: 7 medium-size zucchini, washed, trimmed, quartered lengthwise, and cut into 2-inch strips; 2 tablespoons dried oregano; Freshly ground black pepper, to taste; 2 tablespoons dried basil; 1½ pounds white onions, peeled and coarsely chopped; ¼ cup chopped fresh Italian (flat-leaf) parsley; 3 cans (16 ounces each) Italian plum tomatoes, drained; 2 tablespoons minced garlic; 2 medium-size green bell peppers, stemmed, seeded, and cut into ½-inch strips; ¼ cup chopped fresh dill; 1½-inch cubes 2 teaspoons salt; 1 can (6 ounces) tomato paste; 2 medium-size red bell peppers, stemmed, seeded, and cut into ½-inch strips; 4 small eggplants (about 4 pounds in all), cut into; 2 cups best-quality olive oil

Preparation info

12
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

These classic provençal summertime vegetables are ideal for alfresco dining in any season. Sigh!

Ingredients

2 cups best-quality olive oil
4 small eggplants (about 4 pounds in all), cut into
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Side dish
Gluten-free
Vegetarian

Method

Preheat the oven to 400°F.
Line a large roasting pan with aluminum foil and pour in 1 cup of the olive oil. Add the eggplant, sprinkle it with the salt, and toss well. Cover the pan tightly with foil and