Description
A classic French Provençal dish featuring a vibrant mix of simmered vegetables.
Ingredients
Scale
- 1 large eggplant, cubed
- 2 zucchini, sliced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1/4 cup olive oil
- 1 teaspoon dried herbs de Provence
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Stir in garlic and cook for 1 minute more until fragrant.
- Add eggplant, zucchini, red bell pepper, and yellow bell pepper. Cook, stirring occasionally, until vegetables start to soften, about 10-15 minutes.
- Pour in crushed tomatoes and add herbs de Provence, salt, and pepper.
- Bring to a simmer, then reduce heat, cover, and cook for 30-40 minutes, or until vegetables are tender and flavors have melded.
- Serve hot as a side dish or main course.
Notes
- Ratatouille can be made ahead of time and reheats well.
- The flavors deepen as it sits.
- Serve with crusty bread for soaking up the sauce.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish, Side Dish
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 180
- Sugar: 10g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg