Garlicky Eggplant Ratatouille

Garlicky Eggplant Ratatouille


2 people made this

Ratatouille is a classic French vegetable side dish which usually features eggplant, zucchini, capsicum and tomato. It's amazingly tasty but even better the next day.

Cathie Victoria, Australia

Serves: 4 

  • 1 large eggplant, cubed
  • 1/3 cup olive oil
  • 1 onion, thinly sliced
  • 1 red capsicum, diced
  • 4 cloves garlic, crushed
  • 4 small zucchini, diced
  • 4 tomatoes, diced
  • salt and pepper, to taste
  • 1/3 cup fresh basil, chopped
  • grated parmesan cheese, for serving

Preparation:20min  ›  Cook:40min  ›  Extra time:1hour resting  ›  Ready in:2hours 

  1. Sprinkle the eggplant with salt, let drain in a colander for 1 hour and pat dry with kitchen paper towels.
  2. Heat half the oil in a large saucepan and saute the eggplant until browning, then add the onion and capsicum.
  3. Add the crushed garlic, zucchini and tomatoes. Cook until soft, about 25 minutes.
  4. Add the salt, pepper and fresh basil. Sprinkle with parmesan and serve.

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Wonderful! - 29 Sep 2015

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