What is your favorite vegetable ratatouille?

Question

I am looking for one you have personally made is very good.

Answer 1

My favorite is eggplant. I make this frequently and my family loves it. (please note: I use microwave exclusively)
See link for recipe. I make my own tomato sauce by the gallon, and freeze portions to use in various recipes.
We love garlic, and always add extra.

Goes great with my homemade french bread.

Answer 2

Here is the real one

RATATOUILLE (for 6 people) :
4 zucchinis
4 bell peppers of different colors
3 eggplants
2 big onions (sliced)
5 crushed garlic cloves
thyme & bay leaves
1 cup of olive oil
2 big cans of whole peeled tomatoes
salt & pepper

Diced the vegetables (all of them), not too thick and not thin.
In a pot, put the butter, the sliced onion, crushed garlic.
When the onions are golden, add the peeled tomatoes (drained
the max you can of their juice), the
thyme and bay leaves, salt pepper (a little).
Let the liquid evaporate and then add first the bell peppers,
salt & pepper ( a little), then 10 minutes after,
the zucchini & eggplants, salt & pepper, a little.
You can serve this hot, or very cold as an appetizer

Bon appétit

Answer 3

this is the ratatouille i always ate.

saute 1Ib eggplant and 1Ib zucchini with 1/4 cup olive oil until golden and just tender (10-12 minutes)
remove eggplant and zucchini from pan
reduce heat and add 1 1/2 cups onions and 2 tablespoons olive oil
cook till onions are soft
add 2 large bell peppers (any color), 5 cloves garlic (or more)
cook until veggies are tender but not brown (8-12 min)
then add 1 1/2 - 2 cups tomato's, 2-3 springs of time and a bay leaf
reduce to low heat and cook for 5 minutes
add eggplant and zucchini, cook till everything is tender and delicious, about 20 minutes
add ground black pepper to taste and 1/4 cup chopped fresh basil

mmmmmmmm!

Answer 4

I love this dis, specially cause is o versatile - I love it with blacken tuna steak or herb roasted chicken, my too favorite choices.
I use on my recipe the following ingredients:
olive oil * minced garlic * chop parsley * thyme * nutmeg pinch
eggplant * zucchini * squash * onion * mushrooms
red or green bell pepper * plum or cherry tomato
salt * pepper * or red pepper depending on my mood
*** I add oil to a pan ad then saute all except for the tomato, garlic & herbs. Ones veggies are all kind of soft, add the rest of the ingredients and sautee for a couiple more minutes add salt & pepper for taste. *** if I am in the mood for spicy I add the red pepper flakes with the oil at the beggening of the cooking so the whole dish is infused*** Some times I do the following twist, just brown the veggies a bit and then transfer to a oven safe dish & cover with bread crumbs mixed with some parmessan cheese, bake on 375* until brown on top.

Answer 5

Well, ratatouille is made with eggplant, zucchini, red bell pepper, green bell pepper, red onion, garlic, and tomatoes. I'm sure people have variations where they swap out some veggies for other veggies, but then it technically wouldn't be ratatouille.

Answer 6

I love making ratatouille. My recipe is very simple.
All the veg is chopped into 1" cubes (except cherry tomatoes)
1 red onion (large)
2 cloves garlic (crushed)
1 aubergine/eggplant
3 courgettes/zucchini
1 red pepper
1 yellow pepper
1 orange pepper
1 tin chopped tomatoes
6 cherry tomatoes
3 plum tomatoes
0.5pint veg stock
salt pepper and thyme
Hope you like it :-)

Answer 7

meatloaf