Provenςal ratatouille

Contributed by Preston Maring, MD

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)