Ratatouille

 

Ratatouille

RealSimple.com
Ratatouille is a dish which originated in France as a filling meal using the farmer’s bountiful harvest. It is a versatile dish that can be served in many ways. It’s a great way to get more veggies into your meals!
Prep Time 15 mins
Cook Time 30 mins
Course Side Dish, Veggie Side-Dish
Cuisine French, Mediterranean
Servings 4
Calories 170 kcal

Ingredients
  

  • 3 tablespoons olive oil
  • 4 cloves garlic
  • 1 small bay leaf
  • 1 small eggplant
  • 1 small zucchini
  • 1 red bell pepper
  • 4 plum tomatoes
  • 1 teaspoon salt
  • 1/2 cup shredded fresh basil leaves
  • Freshly ground black pepper, to taste

Instructions
 

  • Wash all produce. Thinly slice onion. Peel and thinly slice garlic.
  • Trim ends from eggplant and chop into 1/2-inch pieces. Cut zucchini in half lengthwise and slice. Slice bell pepper. Chop tomatoes.
  • Over medium-low heat, add the oil to a large skillet with the onion, garlic and bay leaf, stirring occasionally, until the onion has softened.
  • Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened.
  • Stir in the zucchini, red bell pepper, tomatoes and salt, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in the basil and a few grinds of pepper to taste.

Notes

Smart Shopping Tips
  • Choose eggplant that is heavy for its size, with unblemished skin and a fresh looking green cap.
  • Choose eggplant with glossy skin free of blemishes. Reject any with shriveled skin or cuts. The cap should look green and fresh.
  • A ripe eggplant will not be rock-hard, but will have a little “give” to light pressure.
  • Fresh squash will be firm and not look shriveled. The skin is delicate so there may be a few nicks.
 
Cooking & Serving Tips:
  • Serve as a side dish for grilled meat, poultry or fish. It can also be used to top pasta or a filling for wraps.
  • Ratatouille tastes better the next day after flavors have melded. Make a double batch and freeze serving-size portions.
  • Dry basil can be substituted for fresh. Dry herbs are added at the beginning of cooking, so stir in a tablespoon and simmer with the vegetables.