Summer Bounty Ratatouille Recipe
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
- 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
- 1. Place eggplant in a colander over a plate; toss with 1 teaspoon kosher salt. Let stand 30 minutes. Rinse and drain well.
- 2. 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.
- 3. Stir in fresh herbs. Serve over baguette cubes. Yield: 12 servings.
1 cup ratatouille with 1 cup bread cubes: 205 calories, 4g fat (1g saturated fat), 0 cholesterol, 542mg sodium, 38g carbohydrate (8g sugars, 6g fiber), 7g protein.
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