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Harvest Ratatouille
Raven Moon Emporium
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Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Course
Main Course
Cuisine
American
Servings
6
People
Ingredients
1x
2x
3x
8-10
Tbsp
Olive Oil
2
Yellow Onions
Chopped
3
Large
Zucchini Sliced 1/4 in. thick.
You can also use 4 small Zucchini instead
1
Large
Eggplant
sliced into chunks the same size as the zucchini slices
5
Large
Tomatoes
Chopped
1
Large
Green Bell Pepper
seeded and coarsely chopped
1
Large
Red Belll Pepper
seeded and coarsely chopped
2
Garlic Cloves
Minced
1/4
tsp
Oregano, dried
1/4
tsp
Thyme, dried
1/8
tsp
Coriander, Ground
1/4
tsp
Fennel Seeds
1/2
Cup
Shredded fresh Basil
Fine Sea Salt
To taste
Whole Peppercorns
ground to taste
Tomato Paste
To taste (Optional)
Instructions
Heat 5 or 6 tablespoons of the olive oil in a large heavy-bottomed skillet over medium heat
Add the onions, and saute them for about 1 minute, until fragrant and softened.
Add zucchini and eggplant and saute them for about 2 minutes, until lightly browned.
Add more olive oil as needed if the pan looks dry.
Add tomatoes, peppers, and garlic, stirring to combine.
Cover, reduce heat to low, and simmer for about 20 minutes, until veggies are cooked through.
Take off the lid, add other add-ins, if you like, increase heat to high, and cook for 2 or 3 minutes to evaporate excess liquid, stirring constantly.
Season to taste with salt and pepper, add a little tomato paste if using, and stir well.
Serve hot, or allow to cool and add a little olive oil before serving.
Keyword
Fall, Harvest, Mabon, Ratatouille