Best Cajun Ratatouille Recipes

CAJUN RATATOUILLE

Cajun Ratatouille image

Make and share this Cajun Ratatouille recipe from Food.com.

Provided by FlemishMinx

Categories Vegetable

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

1 cup diced eggplant
1/2 cup diced zucchini
1/2 cup diced yellow squash
1 cup diced ripe tomatoes
1/2 cup sliced black olives
1/2 cup olive oil
1 lb boudin sausages, sliced
1 cup chopped onion
1 cup chopped celery
1/4 cup chopped red bell pepper
1/4 cup chopped yellow bell pepper
1/4 cup diced garlic
2 cups tomato sauce
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper
1 dash hot sauce

Steps:

Pre-heat oven to 375°F.
In a large frying pan, heat olive oil and saute the boudin until it is golden brown.
Remove and set aside.
Add onions, celery, peppers and garlic to the pan.
Saute until vegetables wilt, 3 to 5 minutes.
Add eggplant, zucchini, squash, tomatoes, olives, and boudin.
Blend well, and saute 30 minutes, stirring occasionally.
Once eggplant is wilted, add tomato sauce, thyme, basil, and oregano, stirring well.
Season to taste with hot sauce, salt and pepper.
Continue to cook another 10 minutes.
Remove from heat and transfer the ratatouille into an oven-proof baking dish.
Bake, uncovered, for 30 minutes.
Serve as side dish.

Nutrition Facts : Calories 230.6, Fat 19.6, SaturatedFat 2.7, Sodium 530.4, Carbohydrate 13.6, Fiber 3.8, Sugar 6.9, Protein 2.8

RATATOUILLE

Ratatouille image

Provided by Melissa d'Arabian : Food Network

Time 1h25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup olive oil, plus more as needed
Kosher salt and freshly ground black pepper
1 small eggplant, chopped
1 zucchini, chopped
1 pepper (red, green, or yellow), chopped
1 onion, chopped
3 small tomatoes, chopped
3 cloves garlic, pressed
2 teaspoons chopped fresh thyme
3 or 4 leaves fresh basil, chopped
Splash red wine vinegar

Steps:

Heat 2 tablespoons of oil in a large pan or Dutch oven. Cook the vegetables one at a time (separately) for 5 to 7 minutes, adding a little more oil as needed and seasoning with salt, in the following order: eggplant, zucchini, pepper, onion, and tomatoes. Combine all of the cooked vegetables together in the pan, add the garlic, thyme, and basil and let simmer gently for 20 minutes. Add a splash of red wine vinegar, season with salt and pepper, and then turn off the heat. Serve hot, warm, or cold.

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