Saucepan@saucepan · Shared this recipeFollowFrench · sideAuthentic and Healthy RatatouilleA Provençal ratatouille where each vegetable is sautéed separately before being combined with tomatoes and herbs and baked until tender.total1 hr 15 minprep15 mincook1 hrservings6Original recipe on lechefswife.comKeep this recipeAdd a copy of Authentic and Healthy Ratatouille to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings3 eggplants3 zucchinis2 bell peppers, I like to use 1 red and 1 green1 large yellow onion1 large ripe tomato3 clove garlic28 oz can of whole peeled tomatoes4 tbsp olive oilA bouquet garni . In the absence of fresh herbs, thyme, oregano and rosemary - see instructions in post, use 2 tbsps of Herbes de Provence.Basil and grated parmesan to garnishStepsClear checksTap an ingredient or step to check it off.1Step 1: Preheat your oven to 350 degrees.2Step 2: Chop all the vegetables into small cubes (about 1/2 an inch) and keep separate.3Step 3: Prepare your bouquet garni (see above for instructions).4Step 4: Take the time to sauté each vegetable individually. First sauté the eggplant. Heat 1/2 tbsp of olive oil, add a pinch of salt and sauté until it becomes brown and soft. Remove from pan and set aside.5Step 5: Repeat the same process for the zucchini and peppers. Add 1/2 a tbsp of olive oil and a pinch of salt to each new vegetable.6Step 6: Sauté the zucchini until soft. Remove from pan and set aside.7Step 7: Next, sauté the peppers until soft. Remove from pan and set aside.8Step 8: Now, use your dutch oven. Place over medium high heat on the cooktop.9Step 9: Add a tbsp of olive oil then the onions and the garlic and the bouquet garni. Sauté until translucent.10Step 10: Add in the fresh, diced tomato. Stir and allow to simmer for 2 minutes until the juices come out of the tomato.11Step 11: Toss in the sautéed eggplant, pepper and zucchini.12Step 12: Empty the can of peeled tomatoes into the pot. Bring up to a simmer and break up the pieces with your spoon.13Step 13: Stir, then cover the dutch oven.14Step 14: Place in the oven on the middle rack.15Step 15: Cook for 45 minutes with the cover on. Checking once and giving a little stir to make sure nothing is sticking to the bottom. You can add an additional 1/2 tbsp of olive oil.16Step 16: Remove from the oven. Remove the bouquet garni.17Step 17: Let rest for a half hour. Ratatouille is best served warm, not piping hot.18Step 18: Bon Appétit!getsaucepan.com/r/9f4dff8c-6c83-45fe-a085-6f3cf6f0366b · Original: https://lechefswife.com/authentic-ratatouille-recipe/
