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Ratatouille

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Source: The Heritage of French Cooking

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Active Time:  10 Minutes
Total Time:  40 Minutes
Yield:  Serves 6

To many foreigners, this most typical dish from the South of France has become, along with Quiche Lorraine and snails of Bourgogne, a sort of national French dish. Indeed, zucchini (courgettes), eggplant (aubergines) and tomato, which until the turn of the century were very expensive both in Paris and in the North of France, have now become quite commonplace due to the advent of better transportation and food preservation, and these southern vegetables have now become a part of the traditional French cuisine.

RECIPE INGREDIENTS

1/4 cup extra virgin olive oil

2 baby garlic cloves, thinly sliced

salt

2 onions, peeled and sliced

1 lb small zucchini, trimmed and sliced

10 oz small eggplants, trimmed and cut into 3/4 inch cubes

1 large red bell pepper, cut into 3/4 inch squares

1 large yellow bell pepper, cut into 3/4 inch squares

10 oz just ripe tomatoes, peeled, seeded and diced

DIRECTIONS

Pour 3/4 cup of water into an 11 inch nonstick skillet. Add the oil and garlic and bring to a boil. Sprinkle lightly with salt. Add all of the vegetables to the pan. Bring to a boil and cover. Cook for about 30 minutes over medium heat, stirring from time to time, until the vegetables are golden and the water has evaporated.

Serve this ratatouille hot, with broiled, grilled, or roasted fish, poultry, or meat.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 6

Calories:

155

Sodium:

10mg

Fiber:

Carbohydrates, Total:

15g

Protein:

% Cal. from Fat:

58%

Fat. Total:

10g

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