Low Iodine Provençal Ratatouille
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Learn more →Ingredients
6 servings
- 6 tbsp olive oil, divided
- 1 medium eggplant (about 1 lb), cut into ¾-inch cubes
- 1 tsp salt, divided, plus more to taste
- 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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