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Ratatouille Salad
Ratatouille Salad
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Prep Time:
30 minutes
Total Time:
4 hours 40 minutes
Elevate classic ratatouille ingredients into a flavorful salad with eggplant, tomatoes, zucchini, onion, bell peppers, and fresh herbs.
Ingredients:
  • 1 small eggplant (1 pound)
  • 1 cup water
  • 1/4 teaspoon salt
  • 1/3 cup olive or vegetable oil
  • 2 tablespoons lemon juice
  • 2 teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/8 teaspoon pepper
  • 2 medium tomatoes, chopped (1 1/2 cups)
  • 1 medium zucchini, thinly sliced (2 cups)
  • 1 small onion, sliced and separated into rings
  • 1 small green bell pepper, chopped (1/2 cup)
  • 1/3 cup chopped fresh parsley
Instructions:
  • Cube the eggplant into 1/2-inch pieces. Bring 1 cup of water and 1/4 teaspoon of salt to a boil in a 3-quart saucepan. Add the cubed eggplant, cover, and bring to a boil again. Reduce heat and simmer uncovered for 5 to 8 minutes until tender. Drain any excess liquid.
  • Combine oil, lemon juice, basil, 1/2 teaspoon salt, mustard, and pepper in a large glass or plastic bowl. Add eggplant and the rest of the ingredients, toss well. Chill in the refrigerator covered for about 4 hours until cold.

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