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A stainless steel pan filled with colorful ratatouille made of diced vegetables in a tomato-based sauce, with a black ladle resting in the pan, on a wooden table with a striped cloth nearby.
Penny Kovacs

Ratatouille Niçoise

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This Ratatouille Niçoise is the perfect way to use all of those garden or farm market zucchini, eggplant, tomatoes and peppers. Being of French decent I love this French Provincial dish and I know your family will too! I added a little twist by using tomato sauce with a little kick in it but it is equally as delicious with plain tomato sauce too! Serve it over your favorite pasta, rice or eat it by spoonful as a delicious side dish. Don’t let those summer veggies pass you by without trying this one pan delight!
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Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Servings: 8 people
Course: Brunch, Dinner, Lunch, Main Course
Cuisine: French
Ingredients Method

Ingredients
  

  • 4 cups Eggplant cut in cubes
  • 4 cups Zucchini cut in cubes
  • 2 cups Cherry Tomatoes left whole
  • 4 cups Red and Green Bell Peppers seeded and diced large
  • 1.5 cups Onion diced
  • 3 cloves Garlic sliced
  • 1 cup Chicken Bone Broth I like Kettle & Fire
  • 1 cup Tomato Sauce I used Arrabbiata to add some heat
  • 1/2 cup Nutritional Yeast
  • 3 tbsp Olive Oil Extra Virgin
  • 1 tsp Salt
  • 1 tsp Pepper

Method
 

  1. Heat a large stainless steel pan and add olive oil
  2. Add onions and peppers and cook for 5 minutes, stirring occasionally
  3. Add zucchini, eggplant, tomatoes, salt and pepper and cook covered about 15 minutes till tomatoes begin to burst
  4. Once tomatoes burst make a well in the middle of the pan and add the garlic and let simmer 5 minutes
  5. Stir everything together, cover and simmer for 15 minutes
  6. Add broth, tomato sauce and nutritional yeast and stir well
  7. Simmer for 10 minutes uncovered
  8. Enjoy!

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