SUMMER BOUNTY RATATOUILLE

Summer Bounty Ratatouille image

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

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 12 servings.

Number Of Ingredients 16

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 205 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 542mg sodium, Carbohydrate 38g carbohydrate (8g sugars, Fiber 6g fiber), Protein 7g protein.