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Traditional French Ratatouille
Tender eggplant, zucchini, yellow squash and onion stewed in fresh tomatoes and herbs de Provence.
Prep Time
10
mins
Cook Time
20
mins
Total Time
30
mins
Course:
Side Dish
Cuisine:
French, Mediterranean
Servings:
4
servings
Calories:
164
kcal
Author:
Anecia Hero
Ingredients
1
medium to large
eggplant
1
cup
onion
chopped
1
medium
yellow squash
sliced
1
large
zucchini
sliced
1
tablespoon
garlic
minced
2
tablespoons
high quality olive oil
2
tablespoons
herbs de Provence
⅓
cup
tomato paste
30
ounces
San Marzano diced tomatoes
- OR 4 cups chopped fresh tomatoes
1
cup
water
Instructions
Slice onions and squash; set aside: DO NOT Slice eggplant yet (see Recipe Notes)
Add oil to dutch oven on medium high heat (do not use copper, cast iron or aluminum cookware: see Recipe Notes)
Add onions and tomatoes with their juice; cook for 3 minutes
Add tomato paste, garlic and water to pan; add zucchini and yellow squash; combine well
Slice eggplant and add to tomato/squash/onion mixture; coat eggplant thoroughly with tomato mixture
Add herbs de Provence; reduce heat to medium; cover and cook 15-20 minutes or until eggplant is tender; salt and pepper to taste
Notes
make sure to use
ceramic, non-stick or stainless steel
cookware; anything else and the eggplant turns brownish/gray
Nutrition
Serving:
1
cup
|
Calories:
164
kcal
|
Carbohydrates:
22
g
|
Protein:
5
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Sodium:
197
mg
|
Potassium:
1139
mg
|
Fiber:
6
g
|
Sugar:
13
g
|
Vitamin A:
2440
IU
|
Vitamin C:
61
mg
|
Calcium:
100
mg
|
Iron:
4
mg