|Nutritional Guidelines (per serving)|
Ratatouille is a French dish typically made with garlic, onions, bell peppers, tomatoes, zucchini, and eggplant. The dish can be baked or simmered on the stovetop, and the seasonings usually include a variety of herbs.
This version is made with the standard fresh vegetables, and it is seasoned with a combination of Italian herbs. The dish is cooked on the stovetop for about 30 to 35 minutes.
Use fresh tomatoes or good quality canned tomatoes in the dish.
- 2 tablespoons olive oil
- 2 cloves garlic, crushed and minced
- 1 large onion, quartered and thinly sliced
- 1 small eggplant, cubed
- 2 green bell peppers, coarsely chopped
- 4 large tomatoes, coarsely chopped, or 2 cans (14.5 ounces each) diced tomatoes
- 3 to 4 small zucchini, cut into 1/4-inch slices
- 1 medium bay leaf
- 1 teaspoon dried leaf basil
- 1/2 teaspoon dried leaf oregano
- 1/4 teaspoon dried leaf thyme
- 2 tablespoons chopped fresh parsley
In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat.
Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes.
Add eggplant; stir until coated with oil. Add peppers; stir to combine.
Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.
Add tomatoes, zucchini, bay leaf, and herbs; mix well.
Cover and cook over low heat about 15 minutes, or until the eggplant is tender but not too soft.