RATATOUILLE PROVENCALE

Ratatouille Provencale image

In France, we make ratatouille all year round and serve it with white rice, or as a side dish for fish or meat. It is naturally vegan and tastes especially good with sun-ripened vegetables.

Provided by stella

Categories Fruits and Vegetables Vegetables Eggplant

Time 1h20m

Yield 6

Number Of Ingredients 9

Ingredients

½ cup extra-virgin olive oil
2 large onions, quartered
3 cloves garlic, minced
2 pounds fresh tomatoes, quartered
3 eggplants, sliced into 1/2-inch rounds
6 zucchini, sliced 1/2-inch thick
½ cup tomato puree
3 tablespoons herbes de Provence
salt and ground black pepper to taste

Steps:

Pour olive oil into a large pot over high heat. Add onions and garlic and saute for 2 minutes. Reduce heat and add tomatoes, eggplants, zucchini, tomato puree, herbes de Provence, salt, and pepper. Cover and simmer for 30 minutes.
Uncover and check the level of liquid in the pot. Continue cooking for 30 minutes, uncovered if there is too much liquid, or covered if the amount of liquid looks right.

Nutrition Facts : Calories 322.5 calories, Carbohydrate 35.2 g, Fat 19.9 g, Fiber 14.5 g, Protein 7.5 g, SaturatedFat 2.8 g, Sodium 143.9 mg, Sugar 16.9 g