Ratatouille Dip And Assorted Crackers

Course : Dips
Serves: 4 - 6
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1 1/4 Pounds eggplant
2 Tablespoons olive oil plus additional for coating
1 large onion -- chopped fine (about 1 1/2 cups)
2 cloves garlic
2 Medium red bell peppers -- chopped fine (about 1 1/2 cups)
1 Medium zucchini -- cut into 1/2-inch dice
1 Medium yellow squash -- cut into 1/2-inch dice
1 1/2 Tablespoons minced fresh thyme leaves
1/2 Cup finely chopped seeded vine-ripened tomato or drained canned tomatoes
2 Tablespoons finely chopped fresh parsley leaves

Preparation / Directions:

Preheat oven to 400F. Prick eggplant in 3 places and coat lightly with additional oil. In a shallow baking dish roast eggplant in middle of oven, turning once, 1 hour, or until collapsed and soft, particularly at stem end. Cool eggplant slightly and halve lengthwise. Scoop out flesh into a bowl and cool. Discard liquid that accumulates in bowl and in a food processor puree eggplant. Eggplant puree may be made 1 day ahead and chilled, covered. Bring puree to room temperature before proceeding with recipe. In a large heavy skillet, cook onion in 2 tablespoons oil over moderate heat, stirring until softened. Add garlic and cook, stirring, 1 minute. Add bell peppers, zucchini, squash, thyme and salt and pepper to taste and cook, stirring occasionally, until tender, 8 to 10 minutes. Add tomato and cook, stirring, 3 minutes. In a bowl, stir together eggplant puree, vegetable mixture and parsley and season with salt and pepper. Dip may be made 1 day ahead and chilled, covered. Serve dip at room temperature. Makes about 2 cups.


Nutritional Information:

245 Calories (kcal); 2g Total Fat; (5% calories from fat); 11g Protein; 56g Carbohydrate; 0mg Cholesterol; 28mg Sodium

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