Authentic French Ratatouille
Traditional French Ratatouille is a bright and delicious stew of summer vegetables. Rich and flavorful with hints of olive oil, garlic, and fresh herbs, quick simmered to allow the fresh vegetable flavors to shine through.
- 4 tablespoon olive oil more as needed
- 1 -1 ½ cups sweet onion rough cut
- 1 cup red bell pepper rough cut
- 1 cup yellow bell pepper rough cut
- 2 tablespoon garlic finely chopped
- 4 cups eggplant - peeled and cubed you may leave the skin on if you prefer
- 1 - 1½ large zucchini squash sliced
- 1 - 1 ½ large yellow squash sliced
- 28 oz San marzano whole tomatoes in juice can substitute 5 large fresh tomatoes chopped
- 2 tablespoon fresh basil finely chopped
- 1 tablespoon fresh oregano finely chopped or 1 teaspoon dried oregano
- ¼ teaspoon crushed red pepper optional
- 1 teaspoon sea salt to taste
- ¼ teaspoon black pepper to taste
- 1 teaspoon Italian parsley finely chopped for garnish
Add olive oil to a large saute pan or dutch oven over medium-high heat. Let the oil get hot.
Add the peppers, onions, and garlic to the pan and saute for 2 minutes
Add the eggplant and season with salt and pepper, and let the eggplant cook for 10 minutes, or until the eggplant is beginning to look cooked.
Add the zucchini, and yellow squash to the mixture and cook for about 5 minutes. The squash should be slightly cooked.
Add the crushed tomatoes, basil, oregano and red pepper flakes to the mixture. Turn the heat down to a simmer and let the ratatouille simmer for 15-20 minutes or until the eggplant is fully cooked. Don’t overcook the vegetables, they should not be mushy.
Reseason as needed and serve over chicken, fish, pasta or simply as a side dish.
Calories: 118kcal | Carbohydrates: 13g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 440mg | Potassium: 608mg | Fiber: 4g | Sugar: 7g | Vitamin A: 843IU | Vitamin C: 71mg | Calcium: 65mg | Iron: 2mg