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Ratatouille on white plate garnished with fresh sprig of parsley
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5 from 1 vote

Traditional French Ratatouille

Tender eggplant, zucchini, yellow squash and onion stewed in fresh tomatoes and herbs de Provence.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: French, Mediterranean
Servings: 4 servings
Calories: 164kcal
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: 1cup | Calories: 164kcal | Carbohydrates: 22g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 197mg | Potassium: 1139mg | Fiber: 6g | Sugar: 13g | Vitamin A: 2440IU | Vitamin C: 61mg | Calcium: 100mg | Iron: 4mg