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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 130.9
  • Total Fat: 10.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 7.1 mg
  • Total Carbs: 9.6 g
  • Dietary Fiber: 3.1 g
  • Protein: 1.6 g

View full nutritional breakdown of Julia Child's Ratatouille calories by ingredient
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Julia Child's Ratatouille

Submitted by: PMGOHIO

Introduction

Straight from the "Mastering the Art of French Cooking" cookbook. Straight from the "Mastering the Art of French Cooking" cookbook.
Number of Servings: 8

Ingredients

    1 lb. eggplant
    1 lb. zucchini
    1 tsp. salt
    4-6 Tbsp. olive oil, divided
    1/2 lb. (about 1 1/2 cups) thinly sliced yellow onions
    2 sliced green peppers (about 1 cup) (I use yellow, orange & red peppers)
    2 cloves mashed garlic
    Salt & Pepper to taste
    1 lb. firm, ripe, red tomatoes, peeled, seeded and juiced (about 1 1/2 cups; could use canned tomatoes)
    3 Tbsp. minced parlsey

Directions

Peel the eggplant and cut into lengthwise slices 3/8" think, about 3" long and 1" wide. Scrub the zucchini, slice off the two ends and cut into slices about the same size as the eggplant. Place the vegetables in a bowl and toss with 1 tsp. salt. Let stand for 30 minutes. Drain and dry each slice in a towel.

One layer at a time, saute the eggplant and then the zucchini in 4 Tbsp. hot olive oil in a 10-12" skillet for about a minute on each side to brown very lightly. Remove to a side dish.

In the same skillet, cook the onions and peppers (add an additional 2 Tbsp. of olive oil if needed) for about 10 minutes, until tender but not browned. Stir in the garlic and season with salt & pepper to taste.

Slice tomato pulp into 3/8" strips. Lay them over the onions and peppers. Season with salt & pepper. Cover the skillet and cook over low heat for 5 minutes or until tomatoes have begun to render their juice. Uncover, taste the tomatoes with the juices, raise heat and boil for several minutes until juice has almost entirely evaporated.

Place a third of the tomatoe mixture in the bottom of a 2 1/2 quart casserole (about 2 1/2" deep). Sprinkle 1 Tbsp. fresh, minced parlsey over tomatoes. Arrange half of the eggplant and zucchini on top, then half the remaining tomatoes and parsley. Put in the rest of the eggplant and zucchini and finish with the remaining tomatoes and parsley.

Cover the casserole and simmer over low heat for 10 minutes. Uncover, tip the casserole and baste with the rendered juices. Correct seasoning if necessary. Raise heat slightly and cook uncovered about 15 minutes more, basting several times, until juices have evaporated leaving a spoonful or two of flavored olive oil. Be careful of your heat; do not let the vegetables scorch in the bottom of the casserole!. Serves 6-8.

Number of Servings: 8

Recipe submitted by SparkPeople user PMGOHIO.





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Member Ratings For This Recipe

  • Always looking for a way to serve eggplant to the family and this sounds great but will chop it instead of slicing it so the squash covers most of it from them, LOL. - 9/20/10

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  • Got a little confused at the end so I baked it instead. It wa great! - 4/11/10

    Reply from PMGOHIO (4/11/10)
    I made it yesterday; basically used a large skillet and just watched it carefully. I agree, this is so tasty and even better the next day!


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