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Summer Bounty Ratatouille

Make use of your garden's surplus with this comforting dish from the Provence region of France. It's a vegetable dish traditionally made with eggplant, tomatoes, onions, zucchini, garlic, bell peppers and various herbs. I highly recommend accompanying it with some freshly baked bread. —Phyllis Jacques, Venice, Florida
  • Total Time
    Prep: 20 min. + standing Cook: 1 hour
  • Makes
    12 servings

Ingredients

  • 1 large eggplant, peeled and cut into 1-inch cubes
  • 1-1/2 teaspoons kosher salt, divided
  • 3 tablespoons olive oil
  • 2 medium sweet red peppers, cut into 1/2-inch strips
  • 2 medium onions, peeled and chopped
  • 4 garlic cloves, minced
  • 1/4 cup tomato paste
  • 1 tablespoon herbes de Provence
  • 1/2 teaspoon pepper
  • 3 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1-1/2 cups water
  • 4 medium zucchini, quartered lengthwise and sliced 1/2-inch thick
  • 1/4 cup chopped fresh basil
  • 2 tablespoons minced fresh rosemary
  • 2 tablespoons minced fresh parsley
  • 2 French bread baguettes (10-1/2 ounces each), cubed and toasted

Directions

  • Place eggplant in a colander over a plate; toss with 1 teaspoon kosher salt. Let stand 30 minutes. Rinse and drain well.
  • In a Dutch oven, heat oil over medium-high heat; saute peppers and onions until tender, 8-10 minutes. Add garlic; cook and stir 1 minute. Stir in tomato paste, herbs de Provence, pepper, remaining salt, tomatoes and water. Add zucchini and eggplant; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, 40-45 minutes, stirring occasionally.
  • Stir in fresh herbs. Serve over baguette cubes.
Editor's Note
Look for herbes de Provence in the spice aisle.
Nutrition Facts
1 cup ratatouille with 1 cup bread cubes: 205 calories, 4g fat (1g saturated fat), 0 cholesterol, 542mg sodium, 38g carbohydrate (8g sugars, 6g fiber), 7g protein.

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