Ratatouille
Ingredients
Vegetables
-
1
medium-large
eggplant
-
2
medium
zucchini
-
1
medium
yellow onion
-
1
medium
red or yellow bell pepper
-
3 to 5
pounds
tomatoes on the vine
Seasonings and Oils
-
6
tablespoons
extra-virgin olive oil
-
1
tablespoon
white wine vinegar
-
1
pinch
red pepper flakes
-
1
pinch
cane sugar
-
2
teaspoons
chopped fresh thyme leaves
-
¼
cup
thinly sliced fresh basil leaves
-
to taste
salt
-
to taste
black pepper
Aromatics
Instructions
- Prepare the eggplant by cutting it into ½-inch pieces, salting it, and letting it drain for 20 minutes.
- Blot the eggplant dry and sauté it in olive oil until tender, then set aside.
- Cook the zucchini in olive oil until tender, then set aside with the eggplant.
- Sauté the onion and bell pepper in olive oil until softened, then add garlic and cook until very tender.
- Add tomatoes, red pepper flakes, and sugar to the pan, cooking until the tomatoes break down.
- Return the eggplant and zucchini to the pan, add vinegar, thyme, salt, and pepper, and simmer until thick.
- Stir in basil and adjust seasoning before serving.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
20mg
Cholesterol
0mg
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