Ratatouille Provençale

Name: Ratatouille Provençale
Total time: 90
Yield: 6
Ingredients: 0.5 cup extra-virgin olive oil; 2 large onions, quartered; 3 cloves garlic, minced; 2 pounds fresh tomatoes, quartered; 3 eggplants, sliced into 1/2-inch rounds; 6 zucchini, cut into 1/2-inch slices; 0.5 cup tomato puree; 3 tablespoons herbes de Provence; salt and ground black pepper to taste

Recipe by stella from allrecipes.com

Dinner 2 Hr. 30 Mins.

Ingredients

6 servings

•

0.5 cup extra-virgin olive oil
•

2 large onions, quartered
•

3 cloves garlic, minced
•

2 pounds fresh tomatoes, quartered
•

3 eggplants, sliced into 1/2-inch rounds

•

6 zucchini, cut into 1/2-inch slices
•

0.5 cup tomato puree
•

3 tablespoons herbes de Provence
•

salt and ground black pepper to taste

Instructions

Pour olive oil into a large pot over high heat. Add onions and garlic and sauté for 2 minutes. Reduce heat and add tomatoes, eggplants, zucchini, tomato purée, and herbes de Provence; season with salt and pepper. Cover and simmer for 30 minutes.
Uncover and check the level of liquid in the pot. Continue cooking for 30 minutes, uncovered if there is too much liquid or covered if the amount of liquid looks right.