How to Make Ratatouille
How to Make Ratatouille
Prep time
Cook time
Total time
Author: Maryann Ridini Spencer
Recipe type: Dinner
Serves: 6
Ingredients
- 2 jars (26 ounces each jar) of your favorite pasta sauce or Dad's or Mom's Pasta Sauce
- 1 large onion, diced
- 5 cloves of garlic, diced
- 2 green peppers, diced
- 1 large eggplant, peeled & diced
- 2 zucchinis, peeled & diced
- ¼ c. fresh basil leaves, chopped
- 1 c. Parmesan/Romano cheese blend
- ½ c. red wine
- 2 T. extra virgin olive oil
- garlic salt & pepper to taste
Instructions
- On the stovetop in a pot of boiling water, add in eggplant, zucchini, and green pepper and cook until al dente.
- Drain vegetables and place back in empty pot.
- Pour in 2 jars of your favorite pasta sauce (or pre-prepared Dad's and Mom's Pasta Sauce). Simmer on stovetop on low heat.
- In a skillet on the stovetop, add in olive oil, onions and garlic. Sauté until light brown.
- Add in the onion and garlic mixture to the pot of vegetables and tomato sauce.
- Add in red wine, fresh basil leaves and cheese. Stir.
- Add in garlic salt & pepper to taste.
- Simmer over low heat for 30 minutes, stirring occasionally and/or until veggies are soft (but not too mushy!)
- Serve hot or cold!
- This dish goes great on top of your favorite pasta or rice. It’s also a great side dish to accompany meat, chicken and/or fish. Once, cooked this dish can also be served cold!
©2010 – Maryann Ridini Spencer
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