FARMERS MARKET RATATOUILLE

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This is my mother's recipe for ratatouille, given to me almost 30 years ago. It makes wonderful use of the summer harvest of eggplant, tomatoes, green peppers and zucchini. It is delicious, colorful, and very versatile. It goes great as a side dish, with some cold roasted chicken, in an omelette, over pasta, or even in a sandwich! I don't know why, but I find this tastes even better a day later. I guess it gives the flavors a chance to really marry.

Provided by JackieOhNo

Categories     Vegetable

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 15

4 cups of diced eggplants, approximately 1 large (dice to about 1/2-inch size)
1 teaspoon salt
2 tablespoons olive oil
1 cup chopped onion (chop coarsely)
2 large garlic cloves, minced
1 large yellow squash, diced to about 1/2-inch size (2 to 2-1/2 cups)
1 large zucchini, diced to about 1/2-inch size (2 to 2-1/2 cups)
1/2 cup chopped green bell pepper
2 cups chopped fresh tomatoes (chop coarsely)
1 (14 1/2 ounce) can whole tomatoes
2 tablespoons tomato paste
1 tablespoon chopped fresh basil (or 1 t. dried)
1/2 teaspoon crushed red pepper flakes
1 1/2 teaspoons chopped fresh oregano (or 1/2 t. dried)
salt and freshly ground pepper, to taste

Steps:

  • Lay the diced eggplant out on a cutting board and sprinkle with 1 t. of salt. Let sit for 10 minutes, then rinse away the salt and pat eggplant dry with paper towels.
  • Heal olive oil in a large skillet or Dutch oven over medium heat. Add onion and cook for 3-4 minutes until almost translucent, then add garlic and cook for another minute or so, until onions are soft.
  • Add in eggplant, yellow squash, zucchini, bell pepper, and fresh tomatoes; stir to combine thoroughly. Add canned tomatoes (including liquid), breaking tomatoes up with a wooden spoon. Stir in tomato paste, herbs, and seasonings. Simmer, uncovered, over medium heat for about 20 to 25 minutes, until all the vegetables are tender and the liquid has reduced slightly.

Nutrition Facts : Calories 116.1, Fat 5.3, SaturatedFat 0.8, Sodium 448.2, Carbohydrate 16.5, Fiber 5.7, Sugar 9.6, Protein 3.8

Creative Chanel
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This is the best ratatouille recipe I've ever tried! The vegetables are cooked perfectly and the sauce is amazing.


busi sthole
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I thought this ratatouille was just okay. It wasn't bad, but it wasn't anything special either.


Maneeb Ahmad
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This ratatouille was a bit too spicy for my taste.


Phillip Dorf
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I've made this ratatouille several times now and it's always a crowd-pleaser. It's a great way to get your kids to eat their vegetables.


TOFAIL AHMAD
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This ratatouille was so easy to make and it was delicious! I will definitely be making it again.


Rk Sagor
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I'm a vegetarian, and this ratatouille is one of my favorite meals. It's hearty and satisfying, and it's always a hit with my friends and family.


Nabwara Faridah
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This recipe is a great way to use up summer vegetables.


Hashir Shahid
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I was disappointed with this ratatouille. The vegetables were mushy and the sauce was bland.


Jamil
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This ratatouille was so good! I'm definitely adding it to my regular rotation of recipes.


Atikul Islam Shaun
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I found that this recipe needed a bit more seasoning. I added some extra garlic and herbs, and it turned out much better.


kesenogile kgatlane
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This ratatouille was a bit too oily for my taste.


Faizan Arif
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I'm not usually a fan of ratatouille, but this recipe changed my mind. The vegetables were cooked to perfection, and the sauce was rich and flavorful.


Umair Bandial
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I love how easy this ratatouille is to make. I was able to whip it up in no time, and it turned out delicious.


Keven Chilvers
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This ratatouille was a hit with my family! The vegetables were so fresh and flavorful, and the combination of herbs and spices was perfect. I will definitely be making this again.


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