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Ratatouille Niçoise

Yields6 ServingsPrep Time30 minsCook Time50 minsTotal Time1 hr 20 mins

 1 eggplant, cut into 1/2-inch cubes
 2 zucchinis, cut into 1/2-inch cubes
 1 yellow squash, cut into 1/2-inch cubes
 1 red bell pepper, seeded and chopped
 1 yellow bell pepper, seeded and chopped
 1 large onion, chopped
 3 cloves garlic, minced
 4 large tomatoes, peeled, seeded, and chopped
 1/4 cup olive oil
 1 teaspoon fresh thyme leaves
 1 teaspoon fresh rosemary, chopped
 1 bay leaf
 Salt and pepper to taste
 Fresh basil, chopped, for garnish
1

Prepare the Vegetables:

Salt the eggplant and zucchini cubes and let them sit in a colander for about 20 minutes to draw out moisture. Rinse and pat dry.

2

Cook the Vegetables:

In a large skillet or Dutch oven, heat the olive oil over medium heat. Sauté the onions and garlic until they're translucent.
Add the bell peppers and cook until they start to soften.
Add the eggplant, zucchini, and yellow squash, cooking until they begin to brown slightly.
Stir in the tomatoes, thyme, rosemary, and bay leaf. Season with salt and pepper.

3

Simmer:

Reduce the heat to low and let the mixture simmer, uncovered, for about 30-40 minutes, stirring occasionally. The vegetables should be tender but not mushy.

4

Serve:

Remove the bay leaf. Taste and adjust the seasoning if necessary.
Garnish with fresh basil before serving. Ratatouille can be served hot, at room temperature, or cold.

Nutrition Facts

0 servings

Serving size

180g

Amount per serving
Calories150
% Daily Value *
Total Fat 10g13%

Saturated Fat 1.5g8%
Sodium 15mg1%
Total Carbohydrate 15g6%

Dietary Fiber 5g18%
Total Sugars 9g
Protein 3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.