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Relocation Ratatouille


At a glance
From Our Kitchen

1 onion, large dice
2 garlic cloves, chopped
5 tablespoons Extra Virgin Olive oil
1 pound eggplant cut into large dice 1 inch
1 zucchini, large dice
1 red bell pepper, large dice
1 pound roma tomatoes, large dice
¼ teaspoon fennel seeds (as with all seeds, they should be stored in a cool dark place for no more than 6 months)
¾ teaspoon Kosher salt
½ cup shredded basil leaves


In a large skillet, cook the onion and the garlic in 2 tablespoons of the olive oil over medium heat, tossing occasionally until the onion is soft. Add the remaining oil and eggplant, zucchini, and bell pepper stirring occasionally until the vegetables are cooked. Stir in the tomatoes and fennel seed and adjust the seasoning with salt. Cook for another 6-7 minutes until all vegetables are tender. Stir in the basil at the very last moment just before serving