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

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PREP TIME

30 minutes

COOK TIME

1 hour

INGREDIENTS

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

Cook Mode

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!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	118
Fat:	6 g
Carbohydrates:	14 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	449 mg
Fiber:	4 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.