Ratatouille - The French Way

By Elaine Douglas
@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.

Rating:

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Comments:

3 Comments

Serves:

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

How to Make Ratatouille - The French Way

Step-by-Step

1Heat oil in a Dutch oven or large saucepot over medium heat.
2Add onions and garlic and saute until onion is transparent.
3Add eggplant and saute for 5 minutes.
4Add red and green peppers and saute for 5 minutes.
5Add tomatoes, zucchini, herbs and salt and pepper and mix well.
6Bring to a boil, lower heat, cover and simmer for 30 minutes or until vegetables are tender.
7May 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.