Ratatouille is stewed vegetable dish, with the main ingredients being tomato, zucchini, eggplant, and peppers, mixed with Mediterranean herbs, and stewed in olive oil. Although a thick gravy is present, ratatouille is not a soup. The word ratatouille is pronounced rat-a-tooey and is a French word, but the full name of ratatouille is ratatouille niçoise referring to the Nice region of France where ratatouille is most often associated with.
My Husband being a French Native loves this dish, this is an easy recipe for it, but I am sure you can do a search and fine a million variations for the dish. I have a few different ones myself!
2 tablespoons Olive Oil
3 cloves of garlic minced
3 tablespoons fresh parsley
1 small eggplant cut into ½ inch cubes
Salt to taste
Small bag of fresh grated parmesan cheese
1 ½ zucchini sliced
¾ large onion sliced into rings
1 ½ cup sliced fresh mushrooms
¾ green pepper and ¾ red pepper cut in half and sliced half moon
3 medium tomatoes (you can chop or slice them I like them sliced)
Preheat the oven to 350 and coat the bottom of a casserole dish with 1 teaspoon of the olive oil
Heat the remaining oil in a medium skillet and sauté the garlic until lightly browned. Mix in the parsley and eggplant, sauté until the eggplant is soft, about ten minutes. Season with salt to taste
Spread the eggplant mixture on the bottom of the casserole dish and sprinkle with some parmesan cheeses. Spread the zucchini in an even layer on top salt and add a bit of cheese. Keep layering in this fashion adding salt and cheese between each layer with the onion, mushroom, peppers and tomatoes.
Bake in the preheated oven for 45 minutes.