Origin: Ratatouille originated in Nice, France, as a rustic dish to celebrate late summer vegetables. Traditionally cooked slowly to bring out deep, rich flavors, this version highlights the beauty of olive oil, eggplant, zucchini, and tomatoes—a Mediterranean medley bursting with sunshine. It’s a colorful, nourishing side or entrée.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Serving Size: 4
Ingredients:
- 2 tbsp extra virgin olive oil
- 1 small eggplant, diced
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 1 tsp herbs de Provence (or thyme + rosemary mix)
- Salt and black pepper, to taste
- Fresh basil for garnish
Instructions:
- Heat olive oil in a large pan over medium heat. Add eggplant and sauté for 5–7 minutes until soft. Remove and set aside.
- In the same pan, add onion, bell pepper, and zucchini. Cook 5–6 minutes until softened.
- Add garlic and cherry tomatoes, cooking until the tomatoes burst.
- Return the eggplant to the pan. Sprinkle with herbs de Provence. Simmer uncovered for 10–12 minutes.
- Season to taste, garnish with fresh basil, and serve warm.
Customization Tip:
Serve over couscous or polenta for a hearty meal. Add olives or capers for a briny kick.
Flavor & Texture:
Velvety and juicy with layered savory notes from slow-cooked veggies. Herbs de Provence infuse an aromatic lift, and basil adds fresh brightness.
Nutritional Info (per serving):
- Calories: 180
- Total Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 4g
- Sodium: 220mg
- Sugar: 9g
