HOW TO MAKE CLASSIC FRENCH RATATOUILLE

Several times this summer, we've had so much zucchini, yellow squash and eggplant that it wouldn't all fit in our refrigerator. It's a good thing that we like to eat healthy, fresh food 'cause it's all we've got.

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CLASSIC FRENCH RATATOUILLE

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Y I E L D

T I M E

T Y P E

L E V E L

Gluten-free, Main Course, Main Dish

Beginner

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– 1 tablespoon olive oil – 2 medium onions chopped – 4 quarts eggplant, zucchini & yellow squash – 3-5 cloves minced garlic – ¼ dried chives – ¼ dried parsley – 3 small Hungarian wax peppers

Ingredients

Preheat the olive oil in an 8 quart stock pot over medium heat. When the pot is hot, add onions, zucchini, eggplant, and yellow squash. Cook until the onions become translucent, stirring frequently to prevent sticking.

Add garlic, chives, parsley, peppers, water and vinegar. Cook ten minutes or longer, until eggplant and squash are soft.

Get the full recipe here

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