This traditional Provençal ratatouille transforms simple garden vegetables into a deeply flavorful dish. By slowly simmering eggplant, zucchini, bell peppers, and onions in olive oil, the vegetables meld together, creating a rich, savory texture that is both comforting and light. The addition of garlic, fresh parsley, and a splash of wine vinegar brightens the earthy tones of the roasted vegetables. Perfect served warm alongside grilled meats or fish, or at room temperature as a vibrant side salad. ItâÂÂs a versatile, vegan-friendly meal that tastes even better the next day as the flavors continue to develop.
Savory Ratatouille
Description
This traditional Proven&# 195;§al ratatouille transforms simple garden vegetables into a deeply flavorful dish. By slowly simmering eggplant, zucchini, bell peppers, and onions in olive oil, the vegetables meld together, creating a rich, savory texture that is both comforting and light. The addition of garlic, fresh parsley, and a splash of wine vinegar brightens the earthy tones of the roasted vegetables. Perfect served warm alongside grilled meats or fish, or at room temperature as a vibrant side salad. ItâÂÂs a versatile, vegan-friendly meal that tastes even better the next day as the flavors continue to develop.Ingredients
Directions
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Peel and blanch the tomatoes by placing them in boiling water for 10 seconds, then drain and let cool.
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Once cool enough to handle, peel, seed, and chop the tomatoes, reserving the juice in a separate bowl.
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Slice the onion, mince the garlic, chop the parsley, cut the eggplant into 1-inch rounds, slice the zucchini into 1/4-inch rounds, and chop the red bell pepper.
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Heat the olive oil in a deep, heavy saucepan over medium heat.
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Add the sliced onion, minced garlic, and 1 tablespoon of chopped parsley to the pan.
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Sauté for about 3 minutes, or until the onion is soft and translucent.
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Add the eggplant, zucchini, and red bell pepper to the pan and mix well with the onion mixture.
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Cover the pan and simmer over low heat for 30-35 minutes, stirring occasionally, until the vegetables are tender.
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Add the chopped tomatoes and their reserved juice to the pan, stir well, cover, and simmer for 10 more minutes.
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Remove the pan from heat and let it stand, covered, for 10 minutes to allow flavors to meld.
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Stir in the wine vinegar and season with black pepper to taste.
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Transfer the ratatouille to a serving dish and garnish with the remaining fresh parsley.
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Serve warm or at room temperature.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 197.2kcal
- % Daily Value *
- Total Fat 15.6g24%
- Saturated Fat 2.1g11%
- Cholesterol 0.0mg0%
- Sodium 15.9mg1%
- Total Carbohydrate 13.6g5%
- Dietary Fiber 4.1g17%
- Sugars 8.4g
- Protein 2.9g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Instead of parsley for garnish, use fresh basil or oregano if you prefer a different herb profile.
Ratatouille tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Ensure all vegetables are cut to similar sizes for even cooking. If your eggplant is very salty, you can salt the slices and let them sit for 20 minutes before cooking, then pat dry.
