Ratatouille Provencale

In France, we make ratatouille all year round and serve it with white rice, or as a side dish for fish or meat. It is naturally vegan and tastes especially good with sun-ripened vegetables.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 20 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
• 6 zucchini, sliced 1/2-inch thick
• ½ cup tomato puree (Optional)

Recipe Instructions

Step 1

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

Step 2

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.