Side Dish: France – Ratatouille (Provençal Vegetable Stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 30 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 eggplant, diced
1 zucchini, sliced
1 red bell pepper, diced
1 onion, chopped
2 cloves garlic, minced
4 tomatoes, chopped
2 tbsp (30 ml) olive oil
1 tsp (5 ml) Herbes de Provence
Salt and black pepper to taste

Show original ingredient measurements

1 eggplant, diced
1 zucchini, sliced
1 red bell pepper, diced
1 onion, chopped
2 cloves garlic, minced
4 tomatoes, chopped
2 tbsp (30 ml) olive oil
1 tsp Herbes de Provence
Salt and black pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until softened.
2. Add eggplant, zucchini, and bell pepper, cooking until the vegetables begin to soften.
3. Stir in the tomatoes and Herbes de Provence; season with salt and pepper.
4. Cover and simmer on low heat for about 30 minutes, stirring occasionally, until all vegetables are tender.
5. Serve warm as a side dish to complement a variety of main courses.