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–+ servings

Ratatouille Provençale

Provence's most famous vegetable celebration — eggplant, zucchini, bell peppers, and tomatoes slow-cooked in olive oil with garlic and herbs.
Print Recipe
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Course: Side Dish
Cuisine: French
Servings: 6 servings
Calories: 180kcal

Ingredients

  • 2 medium eggplants cubed
  • 3 zucchini sliced
  • 2 red bell peppers diced
  • 1 yellow bell pepper diced
  • 4 large tomatoes peeled and diced (or 400g canned)
  • 2 onions diced
  • 6 garlic cloves sliced
  • 6 tbsp extra-virgin olive oil
  • Bouquet garni (thyme, bay, basil stems)
  • Large handful fresh basil
  • Salt, pepper

Instructions

  • Salt eggplant cubes, leave 20 minutes, rinse, and pat dry.
  • In separate batches, sauté each vegetable in 1 tbsp olive oil until lightly colored. Remove each to a bowl.
  • In the same pan, cook onions and garlic in 2 tbsp olive oil until golden, 15 minutes.
  • Add tomatoes and bouquet garni. Cook 10 minutes.
  • Return all vegetables to the pan. Stir gently. Season.
  • Cook uncovered over low heat 30 minutes, stirring occasionally, until all vegetables are tender and melded.
  • Remove bouquet garni. Stir in fresh basil. Serve warm or at room temperature.

Nutrition

Serving: 1serving | Calories: 180kcal | Protein: 3g | Fat: 12g | Fiber: 4g
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