Low Sodium Provençal Ratatouille

Total time1 hr 20 min

Prep time25 min

Cook time55 min

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Ingredients

6 servings

6 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium eggplant (about 1 lb), cut into ¾-inch cubes
1 tsp salt, divided, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 medium zucchini (about 12 oz total), cut into ¾-inch cubes
1 large yellow onion, diced
1 red bell pepper, seeded and cut into ¾-inch pieces
1 yellow bell pepper, seeded and cut into ¾-inch pieces
4 garlic cloves, thinly sliced
1 can (14 oz) whole peeled tomatoes, crushed by hand
1 ½ tsp herbes de provence
½ tsp black pepper, plus more to taste
1 tbsp fresh thyme leaves
1 tbsp red wine vinegar

For serving

¼ cup fresh basil leaves, torn (optional)

Instructions

1
Heat 3 tbsp of the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the eggplant and 1/2 tsp of the salt and cook, stirring occasionally, until the eggplant is golden on most sides and has softened slightly, about 8 minutes. Transfer to a bowl and set aside.
2
Add 1 tbsp of the remaining olive oil to the pot and reduce the heat to medium. Add the zucchini and cook, stirring occasionally, until lightly golden at the edges, about 5 minutes. Transfer to the bowl with the eggplant.

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