French · medium
Ratatouille
Provençal vegetable stew with eggplant, zucchini, bell peppers, and tomatoes, slow-simmered with herbs de Provence.
- 1 hr 5 min
- Total
- 4
- Serves
- $14.00
- Est. cost
- 180
- Cal/serving
Dietary, as tagged
- Gluten-free
- Dairy-free
Parent noteServe over pasta or rice to make it more filling for kids. The soft vegetables are easy to eat.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Eggplant1 medium
- Zucchini2 medium
- Red Bell Pepper2 medium
- Yellow Onion1 large
- Garlic Cloves4 cloves
- Crushed Tomatoes28 oz
- Olive Oil3 tbsp
- Herbs de Provence2 tsp
- Fresh Basil1/4 cup
Method
- 01
Dice eggplant, zucchini, bell peppers, and onion into 1-inch pieces. Mince garlic.
- 02
Heat olive oil in a large pot. Sauté onion and bell peppers for 5 minutes. Add eggplant and zucchini; cook 5 more minutes.
- 03
Add garlic, crushed tomatoes, herbs de Provence, salt, and pepper. Stir well.
- 04
Cover and simmer on low heat for 35 minutes, stirring occasionally, until vegetables are tender.
- 05
Finish with fresh basil and a drizzle of olive oil. Serve with crusty bread or over couscous.
- 180
- Calories
- 5g
- Protein
- 24g
- Carbs
- 9g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
