Ratatouille Provencale

Ratatouille Provencale
  • 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


  1. 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.
  2. 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
Ratatouille Provencale, recipe PT15M PT1H 5 455 calories

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