Easy Ratatouille
Ingredients
The vegetables
-
1
medium
eggplant
-
1
medium
white onion
-
6
cloves
garlic
-
2
bell peppers
bell peppers
-
2
large
zucchini
-
2
pints
fresh cherry or grape tomatoes
The seasonings and herbs
-
2
tablespoons
finely-chopped fresh basil leaves
-
¼
teaspoon
crushed red pepper flakes
-
1
leaf
bay leaf
-
1
large sprig
fresh rosemary
The sauce
-
½
cup
dry white wine
-
3
tablespoons
olive oil
-
to taste
Kosher salt and freshly-ground black pepper
Instructions
- Prepare the eggplant by tossing it with salt and letting it sit to draw out moisture.
- In a large pot, heat olive oil and sauté chopped onion until softened.
- Add garlic, bell peppers, and zucchini to the pot and sauté until mostly cooked.
- Incorporate the eggplant, tomatoes, basil, red pepper flakes, bay leaf, and rosemary, cooking for an additional 10 minutes.
- Slowly add the wine, scraping the bottom of the pot, and cook for another 5 minutes.
- Season with salt and pepper, remove bay leaf and rosemary, and serve warm.
Nutrition Facts (estimated)
Servings
6-8
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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