Traditional French Ratatouille Recipe

• servings: 4 servings
• active time: 30 minutes
• total time: 1 hour 15 minutes

Ingredients

1 medium eggplant (cut into 1-inch cubes)

1 teaspoon salt (plus more for seasoning)

1/4 cup olive oil (or as needed, divided)

1 medium red onion (cut into 1/2-inch pieces)

2 red or yellow bell peppers (or a combination, cut into 1/2-inch pieces)

2 medium zucchini (cut into 1-inch pieces)

2 medium yellow squash (cut into 1-inch pieces)

3 large plum tomatoes (seeded and coarsely chopped)

4 cloves garlic (minced)

1/2 cup dry white wine

1 can (15-ounce) crushed tomatoes

1 bay leaf

1 heaping teaspoon dried oregano

1/2 teaspoon crushed red pepper flakes

freshly ground black pepper (to taste)

1/4 cup thinly sliced fresh basil

Directions

Place eggplant in a colander, sprinkle with salt and let drain in the sink or over a bowl while prepping the remaining vegetables.

Pat the eggplant dry with a paper towel.

Heat 2 tablespoons olive oil over medium-high heat in a Dutch oven. Add the eggplant, reduce to medium heat and cook 3-4 minutes or until beginning to soften and is lightly browned. Transfer to a bowl.

Refresh oil as needed. Add zucchini and yellow squash and cook 3-4 minutes or until beginning to soften and is lightly browned. Transfer to the bowl with the eggplant.

Refresh oil if needed. Add the onion and cook 4-5 minutes or until the onions begin to soften, adjusting the heat as necessary so the onions don't burn.

Add the red bell peppers and continue cooking another 3-4 minutes or until beginning to soften.

Add chopped tomatoes and garlic and cook 1-2 minutes.

Add wine, bring to a boil and cook 1-2 minutes.

Add crushed tomatoes, bay leaf, oregano and crushed red pepper flakes.

Return eggplant, zucchini and yellow squash to the pot, reduce heat to medium-low and simmer uncovered 20-25 minutes or until vegetables are tender.

Season with salt and pepper to taste. Remove bay leaf. Stir in basil.

Nutrition

• Calories: 249 kcal
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Sodium: 606 mg
• Total Carbohydrate: 23 g
• Dietary Fiber: 8 g
• Total Sugars: 14 g
• Protein: 5 g