Inge shared this classic meal which, in her description, is made of onions, eggplant, zucchini, tomatoes, basil, and oregano with rice. We made a slightly different ratatouille one summer — when our garden and local farmer’s market provided almost all of the vegetables — and loved it.
An “easy” way to make ratatouille is to just stir fry your vegetables in olive oil, making sure to add them in the right order — starting with the ones that need the most cooking time. Just put a quarter of a cup of olive oil in a heavy pot over medium heat. Then, cube or dice the vegetables and add them in the order they appear below.
Add each vegetable before you cut up the next one and stir regularly. Then, turn down the heat, cover the pot, and let it simmer for about 40 minutes. Serve it with rice or homemade bread.
- 2 onions: $2
- 3 bell peppers: $4
- 2 eggplants: $3
- 2 zucchini: $1.50
- 4 cloves of garlic, minced: 50 cents
- 2 lb. tomatoes, blanched, peeled, and chopped: $4.98
- 1 Tbsp. fresh thyme and 2 Tbsp. fresh basil: $1
- 4 cups of rice: $1
Total: $17.98 (makes 10 servings)
Price per serving: $1.80