Ratatouille Dip

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Contributed by Jenn B aka Mom2Sam and Tiny at World Recipes Y-Group

  • Dip may be made 1 day ahead and chilled, covered.
  • Serve dip at room temperature.
  • Makes about 2 cups.



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