Ratatouille Niçoise
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!
Ingredients
- 4 cups Eggplant cut in cubes
- 4 cups Zucchini cut in cubes
- 2 cups Cherry Tomatoes left whole
- 4 cups Red and Green Bell Peppers 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 Arrabbiata to add some heat
- ½ cup Nutritional Yeast
- 3 tablespoon Olive Oil Extra Virgin
- 1 teaspoon Salt
- 1 teaspoon Pepper
Instructions
- 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!
Tried this recipe?Mention @pennypsprimal or tag #pennysprimal