Summer Bounty Ratatouille
Make use of your garden's surplus with this comforting dish from the Provence region of France. It's 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
Total TimePrep: 20 min. + standing Cook: 1 hour
- 1 large eggplant, peeled and cut into 1-inch cubes
- 1-1/2 teaspoons kosher salt, divided
- 3 tablespoons olive oil
- 2 medium sweet red peppers, cut into 1/2-inch strips
- 2 medium onions, peeled and chopped
- 4 garlic cloves, minced
- 1/4 cup tomato paste
- 1 tablespoon herbes de Provence
- 1/2 teaspoon pepper
- 3 cans (14-1/2 ounces each) diced tomatoes, undrained
- 1-1/2 cups water
- 4 medium zucchini, quartered lengthwise and sliced 1/2-inch thick
- 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
- Place eggplant in a colander over a plate; toss with 1 teaspoon kosher salt. Let stand 30 minutes. Rinse and drain well.
- In a Dutch oven, heat oil over medium-high heat; saute peppers and onions until tender, 8-10 minutes. Add garlic; cook and stir 1 minute. Stir in tomato paste, herbs de Provence, pepper, remaining salt, tomatoes and water. Add zucchini and eggplant; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, 40-45 minutes, stirring occasionally.
- Stir in fresh herbs. Serve over baguette cubes.