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 substituted it with yellow and red bell peppers and enjoyed the combination.

ratatouille ready

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.

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

ratatouille during preparation all vegetables cut up

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 powdered 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 weekend.

Ratatouille – A French tradition

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Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6 people
Ratatouille is the perfect medley of vegetables simmered with one. The perfect side dish to your fish, poultry and meats


  • 2 eggplant, sliced, scored on both sides
  • 5 zucchini, 4 t
  • 5 tablespoons olive oil
  • 2 yellow onion, peeled and thinly sliced
  • 10 small bell peppers, red and orange
  • 1 garlic clove, minced
  • 2 pounds tomatoes, ripe,peeled, and quartered
  • 2 teaspoons fresh basil, chopped
  • ½ 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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