Ratatouille - Low Carb, Gluten Free, Dairy Free
Serves: 8
  • 6 - 8 tablespoons extra virgin olive oil
  • 3 large onions (about 1 lb), sliced thin
  • 3 large red, yellow, or orange bell peppers, cored, seeded, and sliced thin
  • 2-3 small eggplant (about 1 lb), unpeeled and cubed into about 1" pieces
  • 1 28 oz can whole, peeled tomatoes, roughly chopped and juice reserved
  • 2 tablespoons herbes de Provence
  • 1 cup sliced Kalamata olives (optional)
  • 2 to 3 medium zucchini, about 1 pound, cubed
  • Salt
  • Ground black pepper
  1. In a large pan, heat 2 tablespoons of oil over medium heat. Add the onion and stir. Cook, covered, stirring occasionally, until the onions are tender and golden, about 20 minutes. Make sure not to brown or burn them.
  2. Add bell peppers to onions, mix and continue to cook covered until the mixture is very soft, about 20-30 more minutes. Add chopped tomatoes, herbs de Provence, and olives if using. Cook uncovered until slightly reduced, about 20 minutes. Put in large bowl.
  3. While onion/pepper/tomato mixture is cooking, bake the eggplant:
  4. Adjust oven rack to top middle of oven. Put cubed eggplant on a baking sheet. Drizzle 2-3 tablespoons of oil onto eggplant and toss to coat eggplant in oil. I use my hands. Cook, without stirring or turning, until eggplant feel tender when stuck with a fork, about 30 - 35 minutes. Add to bowl.
  5. While eggplant bake, clean pan that you used to cook the vegetable/tomato mixture. Heat 2 tablespoons of oil over medium heat. Add zucchini and stir to coat with oil. Cook, covered, until tender, stirring from time to time to prevent sticking, about 20 minutes. Add to bowl.
  6. Mix vegetables gently and add salt and pepper to taste. Return to a large pan and heat gently on medium heat before serving.
Recipe by Preheat to 350˚ at https://preheatto350.com/ratatouille-low-carb-gluten-free-dairy-free/