Traditional French Ratatouille
Tender eggplant, zucchini, yellow squash and onion stewed in fresh tomatoes and herbs de Provence.
Servings: 4 cups
Calories: 100kcal
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
- 2 15-oz.cans 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/sqush/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
What Are the Ingredients in Ratatouille?
This Mediterranean dish consists of eggplant, zucchini, yellow squash, onion and garlic sauteed in rich aromatics and fresh tomatoes. Aromatics of basil, parsley and herbs de Provence add volume and depth to the flavors of the vegetables.What to Serve with Ratatouille
Serve delicious vegan ratatouille as a side dish with your favorite entree, in an omelet or over eggs. The savory flavor of the dish complements beef, poultry and fish. Conversely, create a one-dish dinner with ratatouille and serve over pasta, rice or quinoa.What Type of Cookware Do I Use to Cook Eggplant?
The correct type of cookware is critical to producing a beautiful plate of ratatouille! Eggplant turns brown if you use cast-iron, copper or aluminum, so make sure to use ceramic, non-stick or stainless steel cookware.Nutrition
Calories: 100kcal