Allrecipes – August-September 2019

ALLRECIPES.COM 53 AUG/SEPT 2019

HANDS-ON 15 MIN TOTAL 40 MIN

SERVES 6 (MAKES 2 QT.)

SUBMITTED BY STELLA

3 REVIEWS

This version can be enjoyed as a
stew, sauce, or filling, depending
on how long you simmer it.

¼ cup extra-virgin olive oil
1 large onion, coarsely chopped
(2 cups)
2 cloves garlic, minced
1 ½ tsp. salt
¼ cup tomato purée (optional)
¼ cup dry red wine

1 large eggplant, cut into

¾ - inch pieces (6 cups)

3 medium zucchini,

cut into ¾ - inch pieces (6 cups)

1 lb. fresh tomatoes, cut

into 1-inch pieces (2½ cups)

1 red bell pepper, cut

into ¾ - inch pieces (1 cup)

1 Tbsp. herbes de Provence

½ tsp. black pepper

Fresh basil leaves, for garnish

Heat olive oil in an 8-qt. Dutch oven

over high heat. Add onion, garlic, and

¼ tsp. salt; sauté until softened, about

2 minutes. Stir in tomato purée (if

using) and wine ; cook, stirring, until

reduced by half, about 1 minute more.

Stir in eggplant, zucchini, tomatoes,

bell pepper, herbes de Provence,

black pepper, and remaining 1¼ tsp.

salt. Reduce heat to medium; simmer,

covered, 10 minutes. Uncover and

simmer, stirring occasionally, until

vegetables are tender and mixture

is desired thickness, 12 to 15 minutes

more. Garnish with basil.

armagazine.com/ratatouille-provencale

HEALTHY 
GLUTEN-FREE VEGAN

PER 1⅓ -CUP SERVING: 176 CAL; 10G FAT (2G SAT);

4G PRO; 19G CARB (6G FIBER, 12G SUGARS);

620MG SODIUM

RATATOUILLE PROVENÇALE

“Fresh, local

summer

vegetables make

all the difference.

I added a summer

squash. The

eggplant is what

really sets this

dish apart.

Yummy and

thumbs-up from

this family!”

• LIEDERLOVER