French Ratatouille
Ingredients
The vegetables
-
1
cup
red bell pepper
-
1
cup
yellow bell pepper
-
4
cups
eggplant
-
1
large
zucchini squash
-
1
large
yellow squash
-
1
1/2
sweet onion
-
2
tablespoons
garlic
The sauce
-
28
oz
San Marzano whole tomatoes in juice
-
2
tablespoons
fresh basil
-
1
tablespoon
fresh oregano
-
1/4
teaspoon
crushed red pepper
-
1
teaspoon
sea salt
-
1/4
teaspoon
black pepper
The cooking fat and garnish
-
4
tablespoons
olive oil
-
1
teaspoon
Italian parsley
Instructions
- Heat olive oil in a large sauté pan or Dutch oven over medium-high heat.
- Sauté the peppers, onions, and garlic for 2 minutes.
- Add the eggplant, season with salt and pepper, and cook for 10 minutes.
- Add the zucchini and yellow squash, cooking for about 5 minutes until slightly cooked.
- Stir in the crushed tomatoes, basil, oregano, and red pepper flakes.
- Reduce heat to a simmer and cook for 15-20 minutes until the eggplant is fully cooked, ensuring the vegetables remain firm.
- Reseason as needed and serve.
Nutrition Facts (estimated)
Servings
8
Calories
118
Total fat
8g
Total carbohydrates
13g
Total protein
3g
Sodium
440mg
Cholesterol
0mg
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