- 1/2 cup extra-virgin olive oil
- 2 large onions, quartered
- 3 cloves garlic, minced
- 3 eggplants, sliced into 1/2-inch rounds
- 6 zucchini, sliced 1/2-inch thick
- 2 pounds fresh tomatoes, quartered
- 1/2 cup tomato puree (optional)
- 3 tablespoons herbes de Provence
- salt and pepper to taste
- Pour olive oil in a large pot and heat over high heat. Add onions and garlic and saute for 2 minutes. Lower the heat and add eggplant, zucchini, tomato puree, herbes de Provence, salt, and pepper. Cover and simmer for 30 minutes.
- Remove the lid. If there is still a lot of liquid, continue cooking for another 30 minutes uncovered. If the amount of liquid looks right, put back the lid and cook for 30 more minutes.
05/09/2018
recipepes.com
Ratatouille Provencale, recipe
PT15M
PT1H
5
455 calories