Summer Bounty Ratatouille Recipe

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Summer Bounty Ratatouille Recipe

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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
MAKES:
13 servings
TOTAL TIME:
Prep: 20 min. + standing Cook: 1 hour.
MAKES:
13 servings
TOTAL TIME:
Prep: 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. 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.
Editor's Note: Look for herbes de Provence in the spice aisle.
Originally published as Summer Bounty Ratatouille in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p195

Nutritional Facts

1 cup ratatouille with 1 cup bread cubes: 234 calories, 3g fat (0 saturated fat), 0 cholesterol, 658mg sodium, 45g carbohydrate (9g sugars, 6g fiber), 8g protein. Diabetic Exchanges: 2 starch, 2 vegetable.

  • 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
  1. Place eggplant in a colander over a plate; sprinkle with kosher salt and toss. Let stand for 30 minutes. Rinse and drain well.
  2. 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. 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.
Editor's Note: Look for herbes de Provence in the spice aisle.
Originally published as Summer Bounty Ratatouille in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p195

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