Ratatouille Provençale

In France, we make this ratatouille recipe all year long to serve as a main dish with white rice or as a side with fish or meat. It is naturally vegan and tastes especially good when made with sun-ripened vegetables.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 30 mins
• Calories: 323 Calories

Ingredients

• 3 cloves garlic, minced
• salt and ground black pepper to taste
• 2 large onions, quartered
• ½ cup extra-virgin olive oil
• 3 tablespoons herbes de Provence
• 2 pounds fresh tomatoes, quartered
• 3 eggplants, sliced into 1/2-inch rounds
• ½ cup tomato puree (Optional)
• 6 zucchini, cut into 1/2-inch slices

Recipe Instructions

Step 1

Uncover and check the level of liquid in the pot. Continue cooking for 30 minutes, uncovered if there is too much liquid, or covered if the amount of liquid looks right.

Step 2

Pour olive oil into a large pot over high heat. Add onions and garlic and sauté for 2 minutes. Reduce heat and add tomatoes, eggplants, zucchini, tomato puree, and herbes de Provence; season with salt and pepper. Cover and simmer for 30 minutes.