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In France, we make this ratatouille recipe all year long to serve as a main dish with white rice or as a side with fish or meat. It is naturally vegan and tastes especially good when made with sun-ripened vegetables.
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, cut into 1/2-inch slices
- ½ cup tomato puree (Optional)
- 3 tablespoons herbes de Provence
- salt and ground black pepper to taste
Directions
Step 1
Pour olive oil into a large pot over high heat. Add onions and garlic and saut? for 2 minutes. Reduce heat and add tomatoes, eggplants, zucchini, tomato pur?e, and herbes de Provence; season with salt and pepper. Cover and simmer for 30 minutes.
Step 2
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.
Tips
My children are not very fond of the eggplant skin, so sometimes I peel the eggplants for this dish.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 323 | |
| % Daily Value * | |
| Total Fat20g | 26% |
| Saturated Fat3g | 14% |
| Sodium144mg | 6% |
| Total Carbohydrate35g | 13% |
| Dietary Fiber15g | 52% |
| Total Sugars17g | |
| Protein8g | |
| Vitamin C65mg | 325% |
| Calcium87mg | 7% |
| Iron2mg | 13% |
| Potassium1673mg | 36% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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