|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 5g||17%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This colorful recipe is fantastic served over pasta or simply heated and scooped up with a good, crusty bread. It is full of peak summer flavors that are especially rich because in this version of ratatouille the vegetables are broiled before the rest of the sauce is made.
- 1/4 cup plus 1 tablespoon extra-virgin olive oil (divided)
- 1 pound eggplant (stems removed and cut into 1-inch chunks)
- 1 pound zucchini (or other summer squash, stems removed and cut into 1-inch chunks)
- 3 medium onions (peeled and thickly sliced)
- 3 large tomatoes
- 2 large red bell peppers (or sweet roasting peppers, cut into 1-inch squares)
- 4 garlic cloves (minced)
- 1/4 cup basil leaves (fresh, torn into pieces)
- 1 teaspoon thyme leaves (fresh)
- Salt (to taste)
- Freshly ground black pepper (to taste)
Gather the ingredients.
Preheat the broiler of your oven.
In a large bowl, toss together the eggplant, zucchini, onion, and sweet peppers with 1/4 cup of the extra-virgin olive oil.
Line a baking sheet (or two) with parchment paper. Spread the vegetables on the baking sheet(s) in a single layer (it is okay if the veggies overlap a bit, but they shouldn't be piled too deep). Nestle the whole tomatoes in among the other vegetables.
Broil the vegetables for 5 to 10 minutes until they are starting to show some browned spots but are not burnt.
Remove the baking sheet(s) from the broiler. Lift the whole tomatoes out with a large spoon and set them aside to cool slightly.
Heat the remaining 1 tablespoon of extra-virgin olive oil in a large pot over medium-low heat. Add the minced garlic and stir for 30 seconds.
Add the thyme and the broiled vegetables (except for the tomatoes) to the other ingredients in the pot. Cook, stirring occasionally, for 5 minutes.
While the other vegetables are cooking, remove the stems, most of the seed gel, and as much of the skins as peel off easily from the tomatoes. Coarsely chop the remaining pulp and stir the tomato into the other ingredients.
Remove the pot from the heat and mix in the shredded basil along with salt and pepper to taste. Eat immediately or can.
Fill clean, hot pint canning jars with the hot ratatouille. Leave 1 and 1/2 inches head space between the top of the food and the rims of the jars. Wipe the rims of the jars clean with a moist paper or kitchen towel. Screw on the canning lids.
Pressure can pint jars of ratatouille at 10 pounds pressure for 30 minutes. Adjust the pressure if you are canning at a high altitude.
- When canning, for altitudes of 1001 to 6,000 feet process for 20 minutes.
- Over 6,000 feet, process for 25 minutes.