Ratatouille with Eggplant and Zucchini
This fabulous side dish is packed with nothing but tons of veggies, this stuff is pretty damn healthy. Serve with grilled, roasted, or broiled meat, fish, or poultry, Or whole grain like brown rice and a healthy sausage for a well-rounded meal.
(Make 6 servings)
Amount Per Serving: 153 Calories, 4 g. Protein, 21 g. Carbohydrates, 8 g. Dietary Fiber, 8 g. Fat (1 g. sat), 0 mg. Cholesterol, 18 mg. Sodium (does not include salt added during preparation)
- 1 1/2 lb. of eggplant, cut into 1/2″ cubes
- 3 Tbsp. of olive oil
- 3/4 lb. (2 medium) of onions, thinly sliced
- 4-6 large garlic cloves, thinly sliced
- 3/4 lb. of mixed sweet peppers (red, yellow, green), cut into slices about 3/4″wide by 1 1/2″long
- 1 1/4 lb. of zucchini, sliced about 1/2″thick (if very thick, cut in half lengthwise first)
- 1 lb. of tomatoes, peeled, seeded and coarsely chopped
- 1 bay leaf
- 1-2 tsp. of fresh thyme leaves, or 1/2-1 tsp. of dried thyme
- 1/2 tsp. of dried oregano
- Freshly ground pepper
- 2-4 Tbsp. of slivered or chopped fresh basil, to taste
- Preheat oven to 450 degrees F.
- Place eggplant in a large-sized, heavy flameproof casserole. Toss with 1 Tbsp. of oil and salt to taste.
- Roast in oven, uncovered for about 20-25 minutes, stirring from time to time until the eggplant is lightly browned and fragrant. Remove from oven, cover tightly and allow the eggplant to steam in the hot casserole while you pan-cook the onions, peppers and zucchini.
- Heat 1 Tbsp. of the remaining oil over medium heat in a large-sized, heavy nonstick skillet. Cook onion, stirring often, for about 5 minutes, until just about tender.
- Stir in peppers and a generous pinch of salt. Cook, stirring often, for about 5-10 minutes, until the peppers have softened and smell fragrant.
- Stir in half the garlic, and cook for another minute. Season with salt and pepper, and transfer to the casserole with eggplant.
- Heat the remaining oil in the skillet, and cook zucchini, stirring often, for about 5-10 mins, until tender but still bright.
- Stir in the remaining garlic and mix together for about 1 minute until fragrant. Season to taste with salt and pepper, and transfer to the casserole.
- Add tomatoes to the casserole along with bay leaf, thyme, oregano, and more salt and pepper to taste. Toss everything together, and place over medium-low heat.
- When the vegetables begin to sizzle, cover, reduce heat to low and simmer, stirring often, for about 30-45 minutes until the mixture is juicy and fragrant and the vegetables are thoroughly tender.
- Taste and adjust seasonings. Serve warm or cold, preferably the next day. Stir in the basil shortly before serving.
- Advance preparation: Ratatouille keeps well in the refrigerator for about 5 days.
Source : Martha Rose Shulman
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Recipe Under : 100 to 200 Calories – Bell pepper – Eggplant – Onion – Tomato – Zucchini