Ratatouille - The French Way

Elaine Douglas

By
@BreadandSoupLady

This is a great low-calorie treat any time of year. I like to make a big batch in the Fall when there are so many wonderful fresh local vegetables and freeze it for the Winter. I am not fond of green peppers so I substitute other coloured peppers.


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Rating:

Comments:

Serves:

6

Prep:

20 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

1/4 c
olive oil
3 medium
onions sliced (3 cups sliced)
2 clove
minced garlic
1
eggplant (about 1 pound) peeled and cubed
1
large red bell pepper, seeded and cut in strips
1
large green bell pepper, seeded, cut into strips
1 1/2 lb
fresh tomatoes, seeded and coarsely chopped or 1-28 oz. can of diced tomatoes (do not drain)
3/4 lb
zucchini sliced
2 Tbsp
fresh mixed herbs such as parsley, thyme, and basil
salt and pepper to taste

Directions Step-By-Step

1
Heat oil in a Dutch oven or large saucepot over medium heat.
2
Add onions and garlic and saute until onion is transparent.
3
Add eggplant and saute for 5 minutes.
4
Add red and green peppers and saute for 5 minutes.
5
Add tomatoes, zucchini, herbs and salt and pepper and mix well.
6
Bring to a boil, lower heat, cover and simmer for 30 minutes or until vegetables are tender.
7
May be served as a side dish or over pasta or rice. Tastes good hot or cold. Even better the second day after flavours have had time to blend. May be frozen.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: French
Other Tags: Healthy, Heirloom
Hashtag: #May be frozen