Provencal Ratatouille

Provencal Ratatouille

. This Fall and Winter dish from Provence is cooked in large quantities so that you can freeze and reheat as needed for a healthy meal! You will need a Dutch oven in which to cook this dish.
. This dish is packed with phytochemicals like Lycopene (from the tomatoes), vitamins A & C, potassium, fibers, has virtually no cholesterol and saturated fat.
. It is a good example of a Mediterranean Diet dish.

Ingredients:

- 3 pounds tomatoes
- 2 pounds zucchini
- 3 medium eggplants
- 1 green bell pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 3 onions
- 6 garlic cloves
- 6 sage leaves
- basil to taste
- olive oil
- salt and pepper to taste

Directions:

-1- Wash all vegetables and herbs.
-2- Cut tomatoes, zucchini and eggplants in 1 inch-pieces (do not peel them).
-3- Mince the bell peppers (remove all seeds as they have a bitter taste).
-4- Thinly chop garlic, onions and herbs.
-5- In a Dutch oven, heat olive oil (2/3 tablespoons) and sauté tomatoes. Set aside and keep them warm.
-6- Sauté zucchinis in olive oil in the Dutch oven. Set aside with the tomatoes.
-7- Repeat process with bell peppers then onions then eggplants and then garlic.
-8- Mix all cooked ingredients, add chopped herbs and cook on low for at least 30 minutes. If you can cook longer at very low temperature, the taste will be more intense.

Can be served hot or cold.