Provenςal ratatouille

Provenςal ratatouille
Celebrate the fall market by making Provenςal Ratatouille. This particular recipe for ratatouille is one of my favorite almost-vegetarian dishes that can be part of any diet.

Prep Time: 20 to 30 minutes


  • basil
  • olive oil
  • garlic
  • eggplant
  • zucchini
  • leeks
  • tomatoes
  • olives
  • anchovies
  • salt and pepper.


First make some pesto: Blend 4 garlic cloves minced, 2 cups basil leaves, 1/3 cup olive oil, 1/2 tsp salt, and 1/2 tsp pepper in a food processor. Add parmesan if you wish. As only 6 Tbsp is needed for the ratatouille, the rest can be used for pasta or frozen. Preheat the oven to 350°. Cut one eggplant (about 1 lb) into 1" cubes. Sprinkle with 1 tsp salt in a colander. After one hour, rinse and pat dry. Cut 2 leeks into 1" pieces, including some of the green stalk, after slicing lengthwise and rinsing. Mince 3 cloves of garlic. Cut 2 zucchini (about 1 lb) into 1" pieces. Heat 2 Tbsp olive oil in a large sauté pan. Cook the leeks 5 minutes. Add zucchini and garlic and cook 3 more minutes. Dice 3 tomatoes. Stir in the tomatoes, 1/2 cup Niςoise or Kalamata olives, 6 Tbsp basil pesto, 6 anchovy fillets, reserved eggplant pieces and pepper to taste. Transfer to an ovenproof casserole, cover, bake for 20 minutes, stir, and bake another 25 minutes.

Nutrition Information (per serving)


Preston Maring, MD