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Dijon Ratatouille

  • Prep Time: 20 Minutes (Total Time: 55 Minutes)
  • Serving Size: 12
  • 1 cup Chopped Onions
  • 1 cup Chopped Green Peppers
  • 1 clove Garlic, Minced
  • 3 tablespoons Olive Oil, Divided
  • 1-1/2 cups Cubed Unpeeled Eggplant
  • 1 Medium Zucchini, Halved Lengthwise, Sliced (about One & Half Cups)
  • 1 can (16 ounce) Whole Peeled Tomatoes In Tomato Sauce, Undrained
  • 1/2 cup GREY POUPON Dijon Mustard
  • 1/2 teaspoon Dried Oregano Leaves
  • 1/2 Dried Thyme Leaves
  • 1 can (15 ounce) Cannellini Beans, Drained, Rinsed
  • 1/4 cup Chopped Fresh Parsley
  • 2-1/2 pounds Red Potatoes, Quartered, Roasted
  • COOK and stir onions, peppers and garlic in 1 Tbsp. of the oil in large skillet on medium heat until tender. Remove vegetables from skillet with slotted spoon; set aside.

    HEAT remaining 2 Tbsp. oil in same skillet. Add eggplant and zucchini, in batches; cook and stir until tender. Return all cooked vegetables to skillet. Add tomatoes with their liquid, the mustard, oregano and thyme; mix well. Bring to boil. Reduce heat to medium-low; cover. Simmer 15 min.

    STIR in beans and parsley; cook an additional 5 min. or until heated through. Serve with the potatoes.

    KRAFT KITCHENS TIPS

    Great Substitute

    Substitute Great Northern beans for the cannellini beans.

    RECIPE COURTESY OF KRAFT FOODS