Earlier this month we visited some of our friends in the mountains to unwind and catch up with them. For one evening we were going to join them with some of their local friends to enjoy a potluck and game night. The food and conversations were so good we never got around the games. A success!
Our friends were tasked with bringing a side and they made a fantastic ratatouille. It had been a while since I last ate it and with one bite I decided that we’ll have it more often at house. It’s healthy, it’s light, and it’s full of flavor.
Even just looking at the ingredients, I know this will be good – I love garlic, eggplant, and mushrooms.
- 5 tablespoons olive oil
- 3 garlic cloves , chopped
- 1 onion , chopped
- 1 green bell pepper , chopped
- 1 eggplant , chopped
- 1 zucchini , chopped
- 6 mushrooms , quartered
- 1 teaspoon oregano
- 1 teaspoon basil
- 1⁄3 cup red wine
- 2 cups canned tomatoes , chopped
- ½ cup tomato sauce
- salt and pepper
- In a large pot already heated, saute garlic, onion, bell pepper, eggplant, zucchini and mushrooms until vegetables are softened
- Add oregano, basil, salt and pepper. Let simmer for 1 minute
- Add wine and bring to boil
- Add tomatoes and tomato sauce and bring to a simmer
- Simmer uncovered over low heat for 25 minutes
- Shred with some fresh parmsean cheese over the dish when serving
We ate the ratatouille as a side with some baked ziti, warm bread, and some greens. It was a delicious meal and everything was easy to make.
If you make ratatouille as a meal itself, I’d add rice as a side.
Thoughts on Ratatouille
As we were getting ready to leave, they gave us some ratatouille to take home. It was even better the next day for our dinner. How many of you have made ratatouille at home? Do you use it as a side or as the meal?