Teresa's Recipes
Ratatouille Provençale
Ratatouille Provençale is a vibrant and aromatic vegetable stew that embodies the essence of summer in the South of France. This colorful dish features a medley of fresh vegetables, including eggplant, zucchini, bell peppers, and ripe tomatoes, all simmered together with fragrant herbs de Provence. Traditionally served as a side dish or a light main course, this dish is not only a feast for the eyes but also a wholesome celebration of Mediterranean flavors. Originating from Nice, this rustic dish showcases the bounty of local gardens and is often enjoyed with crusty bread or over a bed of rice for a satisfying meal.
Ingredients
- 1 medium, diced Eggplant
- 2 medium, diced Zucchini
- 2, diced (red and yellow for color) Bell peppers
- 4 large, diced (or 1 can of diced tomatoes) Tomatoes
- 1 large, chopped Onion
- 3 cloves, minced Garlic
- 3 tablespoons Olive oil
- 1 tablespoon Herbes de Provence
- to taste Salt
- to taste Pepper
Dietary Notes
- Servings: 4
- Dish Type: Main Course or Side Dish
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Calories: 150
- Fat: 7g
- Carbs: 20g
- Protein: 3g
- Sodium: 250mg
- Sugar: 5g
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.
- Introduce the diced eggplant, zucchini, and bell peppers to the pot. Cook for about 10 minutes, stirring occasionally, until the vegetables are slightly softened.
- Stir in the diced tomatoes along with the herbes de Provence, salt, and pepper. Mix well to ensure all vegetables are coated.
- Reduce the heat to low, cover the pot, and let the ratatouille simmer for 25 minutes, or until the vegetables are tender and the flavors meld together.
- Taste and adjust the seasoning if needed, adding more salt, pepper, or herbs to your preference.
- Serve hot as a main course or as a delicious side dish, and enjoy with crusty bread or over a bed of rice.
Tips
- For a richer flavor, try adding a splash of balsamic vinegar or a teaspoon of sugar to balance the acidity of the tomatoes.
- Feel free to experiment with other seasonal vegetables such as squash or green beans to personalize your ratatouille.
- Ratatouille can be made ahead of time and tastes even better the next day, making it a perfect dish for meal prep.