Side dishe for 8

French Vegetable Ratatouille

Name: French Vegetable Ratatouille
Total time: 60 min
Yield: 8 servings
Cuisine: French
Ingredients: 1 eggplant; 1/2 tsp salt; 3 tomatoes; 6 tbsp extra virgin olive oil; 2 brown onion; 2 capsicum; 2 zucchinis; 2 cloves garlic; 1 tsp fresh thyme leaves; 3/4 tsp salt; 1/4 tsp black pepper; 20 black olives; 1 tbsp fresh basil (optional); extra virgin olive oil (optional)

Eggplant, tomatoes, onions, peppers, and zucchini simmer with garlic, thyme, and olives until tender and richly flavored.

Typical price

$6.60for 4 servings

$1.65 per serving$6.60 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: recipetineats.com

60 minstart to table
Mediumdifficulty
8servings as written
$typical cost tier

French Vegetarian Vegan Dairy-free Gluten-free Low-carb Budget Side dishes

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Eggplant$1.99/lb typical	1 lb	$1.99Typical price
Fresh tomatoes$1.99/lb typical	0.95 lb	$1.87Typical price
Onions$1.29/lb typical	0.8 lb	$1.03Typical price
Bell peppers$2.49/lb typical	0.75 lb	$1.87Typical price
Zucchini and summer squash$1.79/lb typical	1 lb	$1.79Typical price
Garlic$0.75 each typical	0.25	$0.15Typical price
Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical	a little	$0.04Typical price
Pickles and olives$0.18/oz typical	20 oz	$3.60Typical price
Fresh herbs (cilantro, parsley, basil)$1.49 each typical	a little	$0.02Typical price
Total for the servings shown		$13.19

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilSalt and pepper

Not included in the cost.

Ingredients

1 eggplant
1/2 tsp salt
3 tomatoes
6 tbsp extra virgin olive oil
2 brown onion
2 capsicum
2 zucchinis
2 cloves garlic
1 tsp fresh thyme leaves
3/4 tsp salt
1/4 tsp black pepper
20 black olives
1 tbsp fresh basil (optional)
extra virgin olive oil (optional)

Steps

Cut the eggplant into cubes, toss it with 1/2 teaspoon salt, and drain for 10 minutes.
Heat 2 tablespoons olive oil in a large pot over medium heat.
Cook the onions, peppers, and garlic for 10 minutes until softened.
Add the remaining oil, eggplant, and zucchini, then cook for 10 minutes.
Stir in the tomatoes, thyme, remaining salt, and pepper.
Cover and simmer over low heat for 25 minutes, stirring occasionally.
Stir in the olives and basil, then rest the ratatouille for 5 minutes.