Summer Bounty Ratatouille

Name: Summer Bounty Ratatouille
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 20 min
Yield: 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

TEST KITCHEN APPROVED

Total Time:Prep: 20 min. + standing Cook: 1 hour

By Taste Of Home Editorial Team

Recipe by Phyllis Jacques, Venice, Florida

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

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

herbes de Provence

Look for herbes de Provence in the spice aisle.

TEST KITCHEN APPROVED

Summer Bounty Ratatouille

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Yield:12 servings

Prep:20 min

Cook:1 hour

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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

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Directions

1
Place eggplant in a colander over a plate; toss with 1 teaspoon kosher salt. Let stand 30 minutes. Rinse and drain well.

2
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.
3
Stir in fresh herbs. Serve over baguette cubes.

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.