Ratatouille Provencale
Add another tablespoon or two of olive oil the the pan and add onions, zucchini, and bell pepper.
Recipe Summary Ratatouille Provencale
In France, we make ratatouille all year round and serve it with white rice, or as a side dish for fish or meat. It is naturally vegan and tastes especially good with sun-ripened vegetables.
Ingredients | Recipe For Ratatouille With Eggplant½ cup extra-virgin olive oil2 large onions, quartered3 cloves garlic, minced2 pounds fresh tomatoes, quartered3 eggplants, sliced into 1/2-inch rounds6 zucchini, sliced 1/2-inch thick½ cup tomato puree (Optional)3 tablespoons herbes de Provencesalt and ground black pepper to tasteDirectionsPour olive oil into a large pot over high heat. Add onions and garlic and saute for 2 minutes. Reduce heat and add tomatoes, eggplants, zucchini, tomato puree, herbes de Provence, salt, and pepper. Cover and simmer for 30 minutes.Uncover and check the level of liquid in the pot. Continue cooking for 30 minutes, uncovered if there is too much liquid, or covered if the amount of liquid looks right.My children are not very fond of the eggplant skin, so sometimes I peel the eggplants for this dish.Info | Recipe For Ratatouille With Eggplantprep: 15 mins cook: 1 hr 5 mins total: 1 hr 20 mins Servings: 6 Yield: 6 servings
TAG : Ratatouille ProvencaleFruits and Vegetables, Vegetables, Eggplant,
Images of Recipe For Ratatouille With Eggplant
Recipe For Ratatouille With Eggplant / Add onion and garlic with a pinch of the salt.
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