Bursting with fresh vegetables, this classic Provençal stew is wonderful with eggs, pasta or grilled fish. Source: EatingWell Magazine, October 1998

EatingWell Test Kitchen
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Ingredients

Directions

  • Preheat oven to 350 degrees F.

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  • Heat 1 tablespoon oil in a Dutch oven over medium heat. Add onions and bell peppers; cook, stirring occasionally, until the vegetables begin to brown, 8 to 10 minutes. Add garlic and fennel seeds; cook, stirring, until fragrant, about 1 minute more. Transfer the vegetables to a large bowl.

  • Add 1 1/2 teaspoons oil to the pot. Add eggplant and cook, stirring frequently, until browned in places, 7 to 8 minutes. Transfer to the bowl with the vegetables.

  • Add the remaining 1 1/2 teaspoons oil to the pot. Add zucchini and cook, stirring frequently, until browned in places, about 5 minutes. Add tomatoes, basil, thyme and the reserved vegetables and bring to a simmer. Cover the pot and transfer to the oven.

  • Bake the ratatouille, stirring occasionally, until the vegetables are tender, 35 to 45 minutes. Season with salt and pepper. Serve hot or at room temperature. Garnish with parsley before serving.

Nutrition Facts

80 calories; 3.4 g total fat; 27 mg sodium. 11.9 g carbohydrates; 2.5 g protein; Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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Rating: 5 stars
08/11/2019
Although portion size is not listed I really enjoyed this recipe-my Mother taught me that the first time you make a recipe follow it exactly-I omitted the salt- otherwise followed directions to a t. It has a really great flavor- will make it again when the herbs in my garden are ready to be plucked and eggplant is available at the local farmers market- Read More