Ratatouille with Eggplant Recipe

Name: Ratatouille with Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds eggplant, cut into 1- inch cubes; 2 1/2 pounds tomatoes, seeded, and cut into 1/4- inch cubes; 1 1/2 pounds yellow onions, thinly sliced; 1 1/2 pounds bell pepper, assorted colors, cut into 1- inch pieces; 8 cloves garlic, thinly sliced; 1 cup (approximately) extra virgin olive oil; 1 1/2 tablespoons herbs de Provence, dried, if using fresh herbs triple the amount; 1 pound zucchini, cut into 3/4- inch half moons (remove seeds from larger zucchinis); 1 pound yellow squash, seeded, cut into 3/4- inch pieces; 1 teaspoon black pepper; 2 teaspoons kosher salt

Servings: persons

2 pounds eggplant, cut into 1- inch cubes
2 1/2 pounds tomatoes, seeded, and cut into 1/4- inch cubes
1 1/2 pounds yellow onions, thinly sliced
1 1/2 pounds bell pepper, assorted colors, cut into 1- inch pieces
8 cloves garlic, thinly sliced
1 cup (approximately) extra virgin olive oil
1 1/2 tablespoons herbs de Provence, dried, if using fresh herbs triple the amount
1 pound zucchini, cut into 3/4- inch half moons (remove seeds from larger zucchinis)
1 pound yellow squash, seeded, cut into 3/4- inch pieces
1 teaspoon black pepper
2 teaspoons kosher salt

1
Toss eggplant in 1/2 teaspoon salt and place in a colander.
2
Let stand in the sink for 30 minutes.
3
Pour eggplant onto several paper towels and blot to remove excess moisture.
4
In a heavy-bottomed, 5-quart pot over medium heat, add onions and approximately 4 tablespoons of oil.
5
Season with about 1/2 teaspoon salt.
6
Cook for about 4 minutes until onions are soft, stirring occasionally.
7
Add peppers and cook for another 4-8 minutes, adding enough oil to keep mixture quite moist.
8
Add garlic, cook for another 5 minutes.
9
Add tomatoes, herbs de Provence* and about a 1/3 cup oil.
10
Cover partially to allow steam to escape.
11
Cook for 30 minutes until tomato starts to break down, stirring occasionally.
12
Put eggplant into simmering mixture along with enough remaining oil so vegetables are quite moist, but not swimming.
13
Cook for 30 minutes, stirring occasionally.
14
Place zucchini and yellow squash in mixture and cook until they are just soft, approximately 6 to 8 minutes.
15
Add pepper.
16
Check seasoning.
17
May be served hot, warm, or at room temperature.
18
Improves when refrigerated overnight and reheated.

788

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds eggplant, cut into 1- inch cubes, 2 1/2 pounds tomatoes, seeded, and cut into 1/4- inch cubes, 1 1/2 pounds yellow onions, thinly sliced, 1 1/2 pounds bell pepper, assorted colors, cut into 1- inch pieces, and more.

Yes, Ratatouille with Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ratatouille with Eggplant

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