Side dishe for 8

French Ratatouille

Name: French Ratatouille
Total time: 100 min
Yield: 8 servings
Cuisine: French
Ingredients: 5 onions; 3 cloves garlic; 6 tbsp olive oil; 1 small eggplant; 3 zucchini; 2 yellow summer squash; 3 green peppers; 2 sweet red peppers; 2 sweet yellow peppers; 3/4 cup vegetable stock; 1 bay leaf; 2 tsp minced fresh thyme or 1/2 teaspoon dried thyme; 1 tsp minced fresh rosemary or 1/4 teaspoon dried rosemary; 3/4 tsp salt; 1/2 tsp pepper; 2 tomatoes

Eggplant, squash, peppers, onions, and tomatoes simmer slowly with herbs until tender and richly flavored.

Typical price

$9.53for 4 servings

$2.38 per serving$9.53 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: tasteofhome.com

100 minstart to table
Involveddifficulty
8servings as written
$$typical cost tier

French Vegetarian Vegan Dairy-free Budget Side dishes

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Onions$1.29/lb typical	2 lb	$2.58Typical price
Garlic$0.75 each typical	0.25	$0.22Typical price
Eggplant$1.99/lb typical	0.75 lb	$1.49Typical price
Zucchini and summer squash$1.79/lb typical	2.5 lb	$4.47Typical price
Bell peppers$2.49/lb typical	2.65 lb	$6.54Typical price
Broth or stock$0.07/oz typical	6.25 oz	$0.44Typical price
Fresh tomatoes$1.99/lb typical	0.65 lb	$1.24Typical price
Total for the servings shown		$19.07

Pantry staples you likely have

Olive and cooking oilDried herbs, spices and seasoning blends

Not included in the cost.

Ingredients

5 onions
3 cloves garlic
6 tbsp olive oil
1 small eggplant
3 zucchini
2 yellow summer squash
3 green peppers
2 sweet red peppers
2 sweet yellow peppers
3/4 cup vegetable stock
1 bay leaf
2 tsp minced fresh thyme or 1/2 teaspoon dried thyme
1 tsp minced fresh rosemary or 1/4 teaspoon dried rosemary
3/4 tsp salt
1/2 tsp pepper
2 tomatoes

Steps

Heat the olive oil in a large heavy pot over medium heat.
Cook the onions and garlic for 10 minutes until softened.
Add the eggplant, zucchini, summer squash, green peppers, and sweet peppers, then cook for 15 minutes.
Stir in the stock, bay leaf, thyme, rosemary, salt, and pepper.
Cover and simmer for 45 minutes, stirring occasionally.
Add the tomatoes, uncover, and simmer for 20 minutes until the vegetables are tender.