Ratatouille
Ingredients
The vegetables
-
1
medium
eggplant
-
1
large
onion
-
4-6
cloves
garlic
-
2-3
large
sweet peppers
-
4
medium
tomatoes
-
5
cups
summer squash
The broth and seasoning
-
⅓
cup
veggie broth
-
1
pinch
red pepper flakes
-
¼
cup
fresh chopped basil
-
¼
cup
fresh chopped tarragon
-
2
teaspoons
olive oil
-
to taste
salt
-
to taste
pepper
Instructions
- Heat 1 teaspoon of olive oil in a large non-stick Dutch oven over medium heat.
- Add the eggplant with a pinch of salt and cook until browned and tender, about 8 minutes.
- Remove the eggplant and set aside.
- Add another teaspoon of olive oil, onions, garlic, and a pinch of salt to the pan, sauté for 2-3 minutes.
- Add the sweet peppers and red pepper flakes, cooking for an additional 5 minutes until onions are translucent.
- Stir in the summer squash, tomatoes, and veggie broth, and let simmer for 15-20 minutes.
- Return the eggplant to the pan and cook for another 5 minutes.
- Adjust seasoning and finish with fresh basil and tarragon.
Nutrition Facts (estimated)
Servings
4
Calories
41
Total fat
1g
Total carbohydrates
8g
Total protein
2g
Sodium
9mg
Cholesterol
0mg
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