Grandma Gen’s Ratatouille
Chopped eggplant, zucchini, tomatoes, capsicum and onion give Grandma Gen’s Ratatouille its generous vegetable flavour. Contributed to the Tully Family Cookbook, this recipe is a simple simmered dish seasoned with garlic, basil, oregano, mustard seed, salt and pepper. The vegetables are cooked until soft but not mushy, then served cold, making it a handy make-ahead side for barbecues, picnics, lunch spreads or warm-weather family meals. It is a practical vegetable recipe with a lovely Mediterranean feel, while still sitting comfortably in an Australian family cookbook.
Grandma Gen’s Ratatouille
8
servings20
minutes35
minutes237
kcalGrandma Gen’s Ratatouille is a make-ahead vegetable side dish with eggplant, zucchini, tomatoes, capsicum, onion, garlic and herbs.
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Ingredients
Olive oil, for cooking
4 onions
2 eggplants
2 capsicums
5 zucchini
3 tomatoes
G arlic
Basil
Oregano
Mustard seeds
Salt and pepper
Equipment
Directions
- Prepare ingredients by chopping into chunks; onions, eggplants, capsicums, zucchini and tomatoes. If using fresh herbs, remove stems and loosly chop.
- Heat a generous splash of olive oil in a large saucepan or casserole dish.
- Add the chopped onions and garlic and cook until softened.
- Add the chopped eggplant, capsicum, zucchini and tomatoes.
- Season with basil, oregano, mustard seeds, salt and pepper to taste.
- Simmer gently, stirring occasionally, until the vegetables are soft but not mushy.
- Remove from the heat and allow to cool.
- Serve cold as a side dish.
Nutrition Facts
- Serving Size: 1 serving
- Total number of serves: 8
- Calories: 237kcal
- Fat: 15.7g
- Saturated Fat: 2.2g
- Sodium: 215mg
- Potassium: 976mg
- Carbohydrates: 23.4g
- Fiber: 8.1g
- Sugar: 13.4g
- Protein: 5.2g
- Vitamin A: 116mcg
- Vitamin C: 93mg
- Calcium: 84mg
- Iron: 2mg
- Vitamin E: 3.9mg
- Vitamin K: 40.7mcg
- Thiamin: 0.2mg
- Riboflavin: 0.2mg
- Niacin: 2.4mg
- Vitamin B6: 0.6mg
- Folate: 102.5mcg
- Pantothenic Acid: 0.9mg
- Phosphorus: 143mg
- Magnesium: 69mg
- Zinc: 1mg
- Selenium: 5.5mcg
- Copper: 0.3mg
- Manganese: 0.9mg
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Original Cookbook Recipe
RATATOUILLE
INGREDIENTS:
olive oil
2 lrg eggplant
5 tomatoes
5 zucchini
basil
salt and pepper
4 onions
2 lrg capsicum
garlic
mustard seed
oregano
METHOD: Heat oil, put in chopped onion, when soft put in chopped capsicum, zucchini, tomatoes and chopped garlic, salt pepper etc to taste. Simmer till vegetables are soft, but not mushy. Serve cold.
