Lots of vegetables and fruits on special and what a perfect opportunity to prepare a ratatouille. A medley of eggplant, zucchini, tomatoes and bell peppers, all of course blended with wine. Yummy!!

The original ratatouille requires green bell peppers.  This is one vegetable that I am not thrilled to eat, therefore I substitute it with yellow and red bell peppers and really enjoyed the combination. Make sure that you correct the seasoning if  using yellow or red peppers as they are a bit on the sweeter side. I used red wine because I did not have white wine on hand, but either is just fine.

Ratatouille is a perfect side dish to any fish , meat or chicken.  We had pan seared chicken tights alongside.

We also had a fresh fruit with Chantilly. My little guy is not too fond of whipping cream, but Chantilly he loves it.  Maybe is the powder sugar and the vanilla that gives it a different flavor… What I loved is that he asked for seconds of fruits and I am thrilled.

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To all have a fantastic week end.


Ratatouille - A French tradition

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Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6


  • 2 slices eggplant 2 sliced and scored on both sides eggplant
  • 5 zucchini 4 to 6 zucchini
  • 5 tbsps olive oil 3 to 6 tablespoons olive oil
  • 2 yellow onion 2 peeled and thinly sliced yellow onion
  • 10 bell peppers 10 small red - orange bell peppers
  • 1 garlic 1 large minced garlic clove
  • 2 lbs tomatoes 2 pound ripe, peeled and quartered tomatoes
  • 2 tsps basil 2 teaspoons chopped basil
  • 0.5 cup red wine 1/2 cup red wine


  • Lightly salt the eggplant slices and place on paper towel to drain for about 30 minutes. Rinse and pat dry.
  • Slice the zucchini thickly and set them aside.
  • Pour 3 tablespoons of the olive oil into a large frying pan and when hot, lightly brown the onions, peppers and zucchini slices.
  • Remove the vegetables to a casserole and add the eggplant slices to the frying pan or saucepan.
  • Cook to brown both sides lightly and place in the casserole with the other vegetables. Add extra oil as needed while frying the vegetables.
  • Add the garlic and tomatoes to the oil and cook for 1 minute. Add the garlic and tomatoes to the rest of the vegetables with the remaining olive oil in the frying pan.
  • Add basil, salt, pepper and wine and bring to the boil over moderate heat.
  • Cover and reduce to simmering. If the vegetables need moisture during cooking, add a little more wine.
  • When the vegetables are tender, remove them from the casserole to a serving dish and rapidly boil any remaining liquid in the pan to reduce to about 2 tablespoons. Pour over the ratatouille to serve.


Calories: 255kcal | Carbohydrates: 27g | Protein: 5g | Fat: 13g | Saturated Fat: 1g | Sodium: 31mg | Potassium: 1314mg | Fiber: 8g | Sugar: 18g | Vitamin A: 7795IU | Vitamin C: 306.4mg | Calcium: 64mg | Iron: 2.1mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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