- Active Time 10m
- Total Time 40m
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.
- 1/4 cup extra virgin olive oil
- 2 baby garlic cloves, thinly sliced
- 2 onions, peeled and sliced
- 1 pound small zucchini, trimmed and sliced
- 10 ounces 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 ounces just ripe tomatoes, peeled, seeded and diced
Pour 3/4 cup 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 evaporated.
Serve this ratatouille hot, with broiled, grilled, or roasted fish, poultry or meat.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
155 calories; 10g total fat; 0mg cholesterol; 10mg sodium; 15g carbohydrates; 4g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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