This hearty ratatouille is a country dish from the Provence region of France that's an easy mix of seasonal vegetables, garlic, and olive oil.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h15m
Yield Makes 3 quarts
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Place tomatoes and juices on a rimmed baking sheet and use your hands to break tomatoes into 3/4-inch pieces. Drizzle with 2 tablespoons oil and bake until thickened, 30 minutes, stirring every 10 minutes.
- Meanwhile, in a colander, toss eggplant with 1 1/2 teaspoons salt. Let sit 20 minutes, then squeeze out excess liquid. In a large Dutch oven or heavy pot, heat 4 tablespoons oil over medium. Add onion and cook, stirring occasionally, until translucent, 5 minutes. Add garlic and cook until onions and garlic are soft, 5 minutes. Add peppers and cook, stirring, until crisp-tender, 4 minutes. Season with salt and pepper.
- Add tomatoes, eggplant, zucchini, bay leaf, and marjoram to pot. Cook, stirring occasionally, until mixture comes to a simmer. Reduce heat to medium-low, partially cover, and cook at a gentle simmer until vegetables are tender but not mushy, 15 minutes. Season to taste with vinegar, salt, and pepper. Remove bay leaf before serving.
Nutrition Facts : Calories 85 g, Fat 5 g, Fiber 2 g, Protein 1 g
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Wendy Jane
[email protected]I highly recommend this recipe. It's a great way to enjoy fresh, seasonal vegetables.
Dayn Chau
[email protected]This is a delicious and healthy dish that's perfect for a summer meal.
Kipp Young
[email protected]I've never made ratatouille before, but this recipe made it so easy.
Pappy Yaw
[email protected]This was a great way to use up some of the vegetables from my garden.
Maha Mawi
[email protected]I made this recipe for a potluck and it was a huge hit. Everyone loved it!
Sourav Ahamed
[email protected]So good!
Amanuel Shimelis
[email protected]This recipe is a keeper. I will definitely be making it again and again.
tha zin
[email protected]I've been looking for a good ratatouille recipe for ages and I'm so glad I found this one. It's absolutely delicious.
Suzanne Hubbard
[email protected]Yum!
Angela Rowbal
[email protected]This was the best ratatouille I've ever had. The vegetables were cooked to perfection and the sauce was so flavorful.
Mike Clark
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The flavors are so rich and satisfying.
Ruth Wandia
[email protected]Amazing!
Saeeed khan
[email protected]This recipe was easy to follow and the results were fantastic. I especially loved the use of fresh herbs and the addition of white wine.
Azeem Power
[email protected]This was a hit for a dinner party I had last weekend. Everyone raved about it and asked for the recipe.
Ilobekeme Oseghale
[email protected]Loved that I could use simple, fresh ingredients to make such an impressive and delicious dish that my whole family enjoyed. A keeper for sure!