Monday, June 22, 2009

Simple Ratatouille

Ratatouille is pretty much caveman food anyway, but I happen to not be a fan of eggplant. As such, I was delighted to find this recipe for a ratatouille that doesn't include aubergine in any way, shape, or form. We often serve it (the ratatouille, not the purple stuff) as a side dish with sausage. This recipe can be found in video format over on - that's where I found it, so they get the credit.

  • 1 medium onion, diced
  • 2 cloves garlic, chopped
  • 3 cups cored and chopped tomatoes with seeds (or use a can of chopped tomatoes)
  • 3 or 4 zucchini, chopped
  • 1 red pepper, cored and diced
  • 2-3 bunches of rosemary - pull the leaves from the woody stems and finely mince said leaves


  1. In a deep pan (dutch oven or large saucepan, for example), sweat the onion in oil over medium-high heat until it's waxy. Add the garlic, and continue cooking for a minute or so. Be careful not to let the garlic burn!
  2. Add the rest of the ingredients, and turn down to medium-low heat.
  3. Simmer for at least half an hour, stirring occasionally. We'll often simmer it for an hour or more.
  4. Season with salt and pepper to taste.

As good as this is fresh, it's even better re-warmed the next day.

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