Simple | Pure | Whole Provencal Ratatouille
Dr. Jennifer Weinberg MD MPH MBE
Gluten-Free, Grain-Free, Egg-Free, Dairy-Free, Vegan
This hearty Provencal dish can be eaten on its own or used to top some gluten-free pasta, atop chicken or eggs or combined with lentils or beans for a filling meatless meal!
Prep Time 30 minutes mins
Cook Time 45 minutes mins
- 2-3 cups assorted cherry tomatoes sliced in half
- 1 large or 2 small eggplants cut into 1-inch chunks
- 1 large yellow onion roughly diced
- 2-3 cloves garlic peeled and smashed
- 2 red orange or yellow bell peppers, seeded and diced in large chunks
- 2 large zucchini or summer squash roughly diced in large chunks
- 2 tablespoons fresh basil chopped
- 1 tablespoon fresh oregano chopped
- 3 tablespoons organic virgin olive oil
- sea salt & pepper to taste
Toss the diced eggplant with 1 teaspoon sea salt and allow to drain about 20 minutes.
Preheat the oven to 350F.
Spread diced tomatoes on a rimmed baking sheet and drizzle with olive oil. Bake until roasted ~30 minutes, stirring a few times.
Pat dry the eggplant and place in a large pot with some olive oil. Cook over medium heat until golden, stirring frequently to avoid sticking. Add onions and cook until soft. Add garlic and continue to cook. Stir in peppers and summer squash and cook for an additional 3-5 minutes. Add roasted tomatoes and cook until all vegetables are soft and cooked but not mushy. Add fresh herbs and salt to taste.
Enjoy warm or at chilled.