Ratatouille

ratatouille

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
  1. Preheat oven to 350F.
  2. Chop tomatoes.
  3. Place tomatoes and juices on a baking sheet with rim.
  4. Drizzle with ¼ oil and bake until thickened. Should take 30 minutes, stirring every 10 minutes.
  5. Meanwhile, in a colander, toss eggplant with 1½ tsp. salt.
  6. Let sit 20 minutes, then squeeze out excess liquid.
  7. In a Dutch oven or heavy pot, heat the rest of the oil over medium.
  8. Add onion and cook, stirring occasionally, until translucent.
  9. Add garlic and cook until onions and garlic are soft, 5 minutes.
  10. Add peppers and cook, stirring, until crisp-tender, 4 minutes.
  11. Season with salt and pepper.
  12. Add tomatoes, eggplant, zucchini, bay leaf to pot.
  13. Cook, stirring occasionally, until mixture comes to a simmer.
  14. Reduce heat to medium-low, partially cover, and cook at a gentle simmer until vegetables are tender but not mushy, 15 minutes.
  15. Season to taste with vinegar, salt, and pepper.
  16. Remove bay leaf.
  17. Serve with a piece of fresh bread.

 



Comments are closed.