Traditional French Ratatouille

Name: Traditional French Ratatouille
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 12 servings
Cuisine: French
Ingredients: 1 pound eggplant, cut into cubes; 2 1/2 teaspoons salt, divided; 2 1/2 pounds tomatoes, peeled; 3 cloves garlic, crushed and chopped; 1/2 teaspoon freshly ground black pepper; 1/4 cup fresh basil, loosely packed, chopped; 3/4 cup flat-leaf parsley, loosely packed, chopped; 1 1/2 pounds white onions, thinly sliced; 3 bell peppers, red or yellow, cored, seeded, and chopped; 2 tablespoons olive oil, good-quality extra-virgin, plus additional for serving; 2 pounds zucchini, cut lengthwise and then into 1/2-inch slices; 2 pounds yellow squash, cut lengthwise and then into 1/2-inch slices; 1/3 cup dry white wine

A classic French ratatouille, originating from Provence, offers a versatile vegetable stew that can be served as a side or main dish.

⭐ 4 (153 reviews) Prep: 20 minCook: 75 minTotal: 95 minYields: 12 servings

Category Tags:

Entree Side Dish Dinner Lunch

Cuisine Tags:

French

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Instructions

Cube eggplant, place on paper towels, sprinkle with 1 3/4 teaspoons salt, and let sit for 20 minutes to draw out liquid.
In a large saucepan, cook tomatoes, garlic, black pepper, basil, and parsley over medium heat, uncovered, avoiding a boil.
Sauté onions and bell peppers in olive oil in a skillet over medium-high heat for 10 minutes until lightly browned, then add to the tomato mixture.
Pat eggplant dry and combine with zucchini and yellow squash in the tomato mixture.
Cover and cook the stew over low-medium heat for 45 minutes until vegetables are tender. Stir in white wine and remaining 3/4 teaspoon salt, then cook for 5 more minutes.

Nutritional Info (per serving)

Calories: 114 kcal

Carbohydrate: 20 g

Cholesterol: 0 mg

Fiber: 5 g

Protein: 4 g

Saturated Fat: 1 g

Sodium: 455 mg

Sugar: 10 g

Fat: 3 g

Unsaturated Fat: 0 g