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Ratatouille

Andy Baraghani
  • 80 minutes
  • Serves 4

INGREDIENTS

1 cup

Basil, loosely packed leaves

1

Bay leaf

1 tbsp

Flat-leaf parsley

2

Garlic cloves

1

Globe or rosa bianca eggplant (about 14 ounces), large

1

Red bell pepper

3

Summer savory

2 pints

Sun gold or cherry tomatoes

4

Thyme, sprigs

2

Yellow onions, medium

1

Zucchini, large

1 1/2 tsp

Kosher salt

1 pinch

Red pepper flakes

1/2 cup

Olive oil