Ratatouille

33

PREP TIME

10 min

Makes

6 Adult Sized Servings

* PLUS Cooking time: 40 minutes
Ratatouille

Recipe by Eshun Mott, Phoeo by Jodi Pudge

Ingredients

  • 1/3 cup olive oil , divided
  • 1 medium eggplant , sliced into 3/4-in.-thick rounds
  • 1 1/2 tsp salt
  • 1 small Spanish onion , chopped (about 2 cups)
  • 1 green sweet pepper , diced (about 1 1/2 cups)
  • 1 red sweet pepper , diced (about 1 1/2 cups)
  • 3 small zucchini , or summer squash, cut into 3/4-in. cubes (about 4 cups)
  • 2 tbsp chopped garlic
  • 1 28-oz. can Italian plum tomatoes , diced (or about 2 lb. peeled, chopped tomatoes)
  • 1/2 cup basil leaves , torn
  • pinch sugar

Instructions

  • Preheat oven to 450F.
  • Use 3 tbsp of olive oil to brush eggplant on both sides. Season with ¼ tsp salt. Place in a single layer on a baking sheet and bake for 20 min, turning after 15 min or until tender and lightly browned. Let cool. Dice and reserve.
  • Heat remaining 3 tbsp oil in a dutch oven or large, heavy-bottomed pot. Add onions and sauté over medium heat for 4 min or until soft. Add peppers and sauté for 4 min or until softened. 4. Add zucchini, garlic and ½ tsp salt and sauté for 4 min longer or until softened. Add tomatoes and basil, cover and bring to a simmer for 20 min or until vegetables are soft.
  • Add eggplant, remaining ¾ tsp salt and pinch of sugar and simmer for 5 min longer or until flavours have combined.
  • Serve with crusty bread or over 250 g buttered tagliatelle pasta, cooked according to package directions.

Nutrition (per serving)

  • Calories
  • 203,
  • Protein
  • 3 g,
  • Carbohydrates
  • 23 g,
  • Fat
  • 13 g,
  • Fibre
  • 5 g,
  • Sodium
  • 754 mg.

Tip:

Is fear of eggplant a common problem in your family? Peel the eggplant before cooking so it will fall apart and disappear into the ratatouille.

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