Food Summer's End Ratatouille 4.0 (11) 1 Review Ratatouille, a traditional dish from the south of France, is a combination of bell peppers, eggplant, zucchini, and tomato—aka produce that peaks at the end of summer. Oh, and there’s a lot of delicious garlic, herbs, and olive oil in there, too. It might seem like a lot of work to individually sauté each vegetable, but this ensures that they each have a proper texture. The result is a massive batch of vegetables that keeps well for days. Serve as a side for proteins like steak or chicken, spread onto sandwiches, tossed with pasta, or as a base for a vegetable quiche. The possibilities are endless! By Ananda Eidelstein Ananda Eidelstein Instagram Website Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Updated on July 16, 2018 Print Rate It Share Share Tweet Pin Email Photo: Jen Causey Hands On Time: 1 hrs 10 mins Total Time: 1 hrs 10 mins Yield: 16 cups Jump to Nutrition Facts Ingredients 10 tablespoons olive oil, divided 4 red bell peppers, seeded and chopped 2 yellow onions, chopped 2 heads garlic, cloves peeled 2 ¼ teaspoons kosher salt, divided 2 eggplants, chopped 4 zucchini, chopped ¼ cup loosely packed fresh oregano leaves 2 tablespoons fresh thyme leaves 4 pints cherry tomatoes, halved (quartered if large) 2 teaspoons red wine vinegar 1 teaspoon freshly ground black pepper Directions Heat 3 tablespoons oil in a large pot over medium-high. Add bell peppers, onions, garlic, and ½ teaspoon salt; cook, stirring often, until slightly softened, 6 to 8 minutes. Transfer to a large bowl. Add 4 tablespoons oil to pot. When oil is shimmering, add eggplants and cook, stirring often, until slightly softened, about 5 minutes; transfer to bowl with bell peppers. Add remaining 3 tablespoons oil to pot. Add zucchini and ½ teaspoon salt; cook, stirring often, until slightly softened, about 5 minutes. Add bell pepper mixture, oregano, and thyme to pot; stir to combine. Cover, reduce heat to medium-low, and cook, stirring halfway through, until tender, 10 to 12 minutes. Stir in tomatoes and ½ teaspoon salt; cook, covered, until tomatoes burst, 8 to 10 minutes. Uncover and stir in vinegar, black pepper, and remaining ¾ teaspoon salt. Rate it Print Nutrition Facts (per serving) 10 Calories 14g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 10 % Daily Value * Saturated Fat 1g 5% Sodium 282mg 12% Total Carbohydrate 14g 5% Total Sugars 8g Protein 3g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.