Ratatouille on the Run

Ah, too many vegetables and not enough time to eat them all before we go on a little vacation. Eh voila! Epicurious to the rescue…ok…if you skip the cheese it would be great alone…. I served this with a nice rack of lamb….

Ratatouille on the Run (Epicurious.Com)

  • 2 tablespoons olive oil
  • 4 large garlic cloves, chopped
  • 1 large eggplant (unpeeled), diced
  • 2 green bell peppers, diced
  • 2 large tomatoes, chopped
  • 1 onion, cut into 1-inch pieces
  • 1 large zucchini, cut into 1/2-inch pieces
  • 2 cactus pads diced
  • 1/2 cup chopped fresh basil or 1 tablespoon dried
  • 2 tablespoons red wine vinegar
  • 4 ounces goat cheese or Muenster cheese or a mixture of the two, diced (optional)


Heat oil in heavy large Dutch oven over medium heat. Add garlic; stir 1 minute. Add eggplant, green bell peppers, tomatoes, onion, zucchini and basil. Sauté 5 minutes. Cover and simmer until all vegetables are tender, stirring occasionally, about 25 minutes. Uncover pot and simmer until juice thickens, stirring occasionally, about 10 minutes. Mix in vinegar; season to taste with salt and pepper.(Can be prepared 2 days ahead. Cover and refrigerate.)

Preheat oven to 350°F. Spread ratatouille in 9-inch-diameter pie dish. Sprinkle with cheese, if desired. ( I added the cheese just before serving). Bake until heated through, about 20 minutes.
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About reg45

Canadian guy living part time in Progreso, Yucatan. Currently posting in my recipe blog -

Posted on October 25, 2012, in Side Dishes, Vegan and tagged , , , , , , , , . Bookmark the permalink. 1 Comment.

  1. Kathleen Butler

    We had ratatouille last night over pasta. I also bake it with eggs and eat with a good loaf of French bread for dipping.


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