Ratatouille Niçoise (Edit recipe)

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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! If you are a fan of veggie loaded sauces you will love this Veggie Pasta Sauce with Beef

30 minutes

1 hour

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	120
Fat:	5 g
Carbohydrates:	15 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	449 mg
Fiber:	4 g
Sugars:	6 g
Calculated per serving.

Serves: 8

Ingredients

4 cups Eggplant, cut in cubes
4 cups Zucchini, cut in cubes
2 cups Cherry Tomato, left whole
4 cups Bell Pepper, I used red and green, 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 Arrabibata to add some heat
0.5 cup Nutritional Yeast
3 Tbsp Extra Virgin Olive Oil
1 tsp Salt
1 tsp Black Pepper

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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