Description
A traditional slow-cooked Provençal vegetable stew packed with fresh flavors.
Ingredients
Scale
- 2 eggplants, diced
- 2 zucchinis, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 onion, diced
- 4 tomatoes, chopped
- 4 garlic cloves, minced
- 1/4 cup olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onions and garlic, cook until softened.
- Add bell peppers and cook for 5 minutes.
- Stir in eggplants, zucchinis, tomatoes, salt, pepper, thyme, and rosemary.
- Cover and simmer on low heat for 45 minutes, stirring occasionally.
- Serve warm.
Notes
- Let it rest for 10 minutes before serving for better flavor.
- Can be stored in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: ratatouille, vegetable stew, Provençal recipe, French cuisine