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Ratatouille, traditional recipe for summer gatherings

Ratatouille, traditional recipe for summer gatherings

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Classic French vegetable dish made with eggplant, zucchini, and tomatoes.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6
Calories: 69
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 tablespoons olive oil
  • 1 eggplant
  • 2 zucchinis
  • 1 red bell pepper
  • 1 green bell pepper
  • 6 fresh tomatoes
  • 1 yellow onion
  • 3 cloves garlic
  • 1 tablespoon herbes de Provence
  • Salt and pepper

Method
 

  1. In a Dutch oven (or heavy pot), sauté the eggplant in olive oil over high heat for 5 minutes. Season with salt and pepper, then set aside. Repeat the process for the zucchini and then the peppers: they should be lightly browned but still crisp.
  2. In the same pot, sauté the onion and garlic. Add the tomatoes and simmer for 5 to 10 minutes until the sauce thickens.
  3. Fold the pre-cooked vegetables back into the sauce along with the herbs de Provence. Mix gently.
  4. Cover and let it slow-cook (confit) over very low heat for 15 to 20 minutes. Avoid stirring too much to keep the vegetables from turning into mush.

Nutrition

Calories: 69kcalCarbohydrates: 15gProtein: 3gFat: 1gSaturated Fat: 0.1gSodium: 22mgFiber: 5gSugar: 10g

Notes

Layer vegetables in the slow cooker for even cooking and flavor melding.

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