Ratatouille Provencal Recipe

Submitted By: The Spice House.

  • 3.5 Pounds tomatoes
  • 2 eggplants, cubed or cut into rondelles
  • 2 zucchinis, cubed or sliced
  • 1 green bell pepper, julienned
  • 1 yellow or orange bell pepper, julienned
  • 2 Pounds onions, chopped
  • 10 cloves garlic, chopped
  • 2 Tablespoons Herbes de Provence
  • 1/2 cup olive oil, or enough for sauteeing
  • To taste, salt and pepper
Preparation Instructions

Sautee onions, garlic, and bell peppers in olive oil, stirring frequently, for 20 minutes. Add more olive oil as necessary to prevent burning.

Peel and core the tomatoes, and add to the pot. Simmer, covered, 15 minutes. Stir harshly enough to break cooked tomatoes into pieces.

Add eggplant and zucchini, Herbes de Provence, and salt and pepper. If your tomatoes are off-season or otherwise less than perfect, add up to 1/2 cup tomato paste to improve flavor. Recover and simmer 30 minutes.

Helpful Hints

This is an easy, one-pot version of a traditional French ratatouille. Serve hot or cold, as a soup or over rice or couscous.

Quick Shopping List

Herbes de Provence French Herb Blend
In a glass jar
In a 1/2 cup shaker jar, net wt. .75 oz.
Tellicherry Ground Black Pepper
30/60 Mesh (Regular Dustless Grind) in a glass jar
1/2 cup shaker jar, net wt. 2 oz.

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