Creole Ratatouille

Course : Cajun
Serves: 6
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1 spray nonstick cooking spray
1 tablespoon olive oil
1 large onion -- finely diced
2 cloves garlic cloves
1 medium red bell pepper -- seeded, finely diced
1 medium green bell pepper -- seeded, finely diced
1 medium eggplant -- (1 1/4 lbs.), finely diced
1 medium zucchini -- finely diced
1 medium yellow squash -- finely diced
1 dash Herbes de Provence -- (specialty shop)
1 teaspoon Creole seasoning -- (see below)
4 large ripe tomatoes -- (see note), finely diced
1/2 cup white wine
1 teaspoon salt and pepper -- to taste

Preparation / Directions:

***For Creole Seasoning: 2 T freshly ground black pepper; 1 T ground white pepper; 2 T paprika; 1 T powdered sugar; 1 T salt; 1 T garlic powder; 2 t dried oregano; 1 t ground thyme; 1 t cayenne pepper; 1/2 t ground celery seeds. Coat a large pot with cooking spray. Add olive oil and heat on medium high to just below the smoking point. Add onion and garlic, cover pot and cook until they are clear, soft and starting to brown. Add bell peppers and cook 2 minutes. Add eggplant and cook 2 minutes more. Add zucchini and squash and cook an additional 2 minutes. Keep the pot covered in between additions. Add Herbes de Provence, Creole Seasoning, tomatoes with juice and wine. Bring mixture to a boil and simmer, uncovered, about 20 minutes. Add salt and pepper to taste, and serve.

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