Recipe Library
French Ratatouille
Layers of eggplant, zucchini, summer squash, and tomatoes soften over a base of sautéed onion and red bell pepper until every slice is meltingly tender. A bright splash of red-wine vinegar and fresh marjoram brings the flavors together in this classic Provençal dish.
- Total
- 2 hr
- Prep
- 50 min
- Cook
- 1 hr 10 min
- Serves
- 4
Nutrition per Serving
- Calories
- 200
- Protein
- 3g
- Carbs
- 16g
- Fat
- 15g
- Fiber
- 6g
- Sugar
- 9g
- Sodium
- 305mg
Ingredients
- 4 tbsp extra-virgin olive oil, divided
- 1 small onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1/2 tsp salt, divided
- 1 large eggplant (about 1 pound), thinly sliced
- 2 small zucchini and/or summer squash (about 12 ounces), thinly sliced
- 3 medium tomatoes, thinly sliced
- 1/4 tsp ground pepper
- 1 tbsp red-wine vinegar
- 1 tbsp chopped fresh marjoram
Instructions
- Preheat oven to 425 degrees F. Heat 1 tablespoon oil in a large cast-iron skillet over medium heat. Add onion, bell pepper and 1/4 teaspoon salt. Cook, stirring frequently, until the pepper is soft and the onion is beginning to brown, about 10 minutes. Remove the pan from the heat. Carefully layer eggplant, zucchini (and/or summer squash) and tomatoes in an alternating shingle pattern over the pepper and onion. (They will overlap quite a bit.) If you have extra vegetable slices, save them for another use. Drizzle with 2 tablespoons oil and sprinkle with pepper and the remaining 1/4 teaspoon salt.
- Place the pan in the oven and bake until the vegetables are tender, about 1 hour. Drizzle vinegar and the remaining 1 tablespoon oil over the top and sprinkle with marjoram. Let cool for about 5 minutes before serving. Leftovers can be refrigerated for up to 4 days.