ratatouille
Healthy vegetarian ratatouille recipe with eggplant, zucchini, peppers and tomatoes.
Ratatouille
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- 1 can (28 oz) whole peeled tomatoes
- ½ cup olive oil
- 1 large eggplant, cut into 1-inch pieces
- 2 white onions,
- 10 cloves garlic, peeled and smashed
- 2 bell peppers, seeded and diced
- 2 zucchini, diced
- 1 bay leaf
- sea salt
- 1 tsp. cracked pepper
- 2 tbsp. red-wine vinegar
Instructions
- Preheat oven to 350F.
- Chop tomatoes.
- Place tomatoes and juices on a baking sheet with rim.
- Drizzle with ¼ oil and bake until thickened. Should take 30 minutes, stirring every 10 minutes.
- Meanwhile, in a colander, toss eggplant with 1½ tsp. salt.
- Let sit 20 minutes, then squeeze out excess liquid.
- In a Dutch oven or heavy pot, heat the rest of the oil over medium.
- Add onion and cook, stirring occasionally, until translucent.
- Add garlic and cook until onions and garlic are soft, 5 minutes.
- Add peppers and cook, stirring, until crisp-tender, 4 minutes.
- Season with salt and pepper.
- Add tomatoes, eggplant, zucchini, bay leaf to pot.
- Cook, stirring occasionally, until mixture comes to a simmer.
- Reduce heat to medium-low, partially cover, and cook at a gentle simmer until vegetables are tender but not mushy, 15 minutes.
- Season to taste with vinegar, salt, and pepper.
- Remove bay leaf.
- Serve with a piece of fresh bread.