Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Tips

Summer Bounty Ratatouille

The name says it all! Make use of your garden's surplus with this comforting dish. Pronounced ra-tuh-TOO-ee and originating from France’s Nice, ratatouille is a vegetable dish traditionally made with eggplant, tomatoes, onions, zucchini, garlic, bell peppers and various herbs. I highly recommend accompanying it with some freshly baked bread. —Phyllis Jacques, Venice, Florida

13 ServingsPrep: 20 min. + standing Cook: 1 hour.

Ingredients

1 large eggplant, peeled and cut into 1-inch cubes
1 teaspoon kosher salt
2 medium onions, peeled and chopped
2 medium sweet red peppers, cut into 1/2 inch strips
3 tablespoons olive oil
4 garlic cloves, minced
4 medium zucchini, quartered and cut into 1/2-inch slices
3 cans (14-1/2 ounces each) diced tomatoes, undrained
1-1/2 cups water
1/4 cup tomato paste
1 tablespoon herbes de Provence
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup chopped fresh basil
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh parsley
2 French bread baguettes (10-1/2 ounces each), cubed and toasted

Directions

Place eggplant in a colander over a plate; sprinkle with kosher salt
and toss. Let stand for 30 minutes. Rinse and drain well.
In a Dutch oven, saute onion and peppers in oil until tender. Add
garlic; cook 1 minute longer. Stir in the zucchini, tomatoes, water,
tomato paste, herbes de Provence, salt and pepper. Bring to a boil.

2 of 2

Summer Bounty Ratatouille (continued)

Directions (continued)

Reduce heat; simmer, uncovered, for 40-45 minutes or until zucchini
is tender. Stir in the basil, rosemary and parsley. Serve over
baguette cubes.
Yield: 13 servings.

Could also be served over spaghetti.

Nutrition Facts: 1 cup ratatouille with 1 cup bread cubes equals 234 calories, 3 g fat (trace saturated fat), 0 cholesterol, 658 mg sodium, 45 g carbohydrate, 6 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 2 vegetable.