Try Dijon Ratatouille, a mustardy twist on a classic. This ratatouille is made extra flavorful with Dijon mustard and is served with roasted potatoes.
What You Need
Original recipe yields 12 servings
1 cup chopped onions
1 cup chopped green peppers
1 clove garlic, minced
3 Tbsp. olive oil, divided
1-1/2 cups cubed unpeeled eggplant
1 medium zucchini, halved lengthwise, sliced (about 1-1/2 cups)
1 can (16 oz.) whole peeled tomatoes in tomato sauce, undrained
1/2 cup GREY POUPON Dijon Mustard
1/2 tsp. dried oregano leaves
1/2 tsp. dried thyme leaves
1 can (15 oz.) cannellini beans, drained, rinsed
1/4 cup chopped fresh parsley
2-1/2 lb. red potatoes, quartered, roasted
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Let's Make It
Cook and stir onions, peppers and garlic in 1 Tbsp. of the oil in large skillet on medium heat until tender. Remove vegetables from skillet with slotted spoon; set aside.
Heat remaining 2 Tbsp. oil in same skillet. Add eggplant and zucchini, in batches; cook and stir until tender. Return all cooked vegetables to skillet. Add tomatoes with their liquid, the mustard, oregano and thyme; mix well. Bring to boil. Reduce heat to medium-low; cover. Simmer 15 min.
Stir in beans and parsley; cook an additional 5 min. or until heated through. Serve with the potatoes.
Substitute Great Northern beans for the cannellini beans.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 12 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.