Ratatouille is one my favorite go-to, healthy, full-of-veggies and tasty dishes. It’s great because you can kind of throw in whatever veggies you have at the time, and also whatever type of canned tomatoes. Sometimes I use carrots, sometimes I use squash. Although I would say the basics needed are eggplant, zucchini, garlic and onion. This dish is easy to make and delicious to eat. I especially like it over brown rice, or like a thick stew.
Here’s what you will need:
6 tablespoons olive oil
1 large onion, roughly chopped
2 teaspoons oregano
2 tablespoons dried basil, or a handful of chopped fresh basil
1 teaspoon salt
1 teaspoon pepper
1-2 eggplants, diced into pieces
4 cloves of garlic, cut into pieces
1-2 zucchinis, cut into similarly sized diced pieces as the eggplant
3 large carrots, peeled and cut into bite-sized pieces
1 package white mushrooms, cut into fourths
1/2 cup Marsala wine (optional)
1 can diced tomatoes or chunky tomato sauce (this time I did Trader Joe’s marinara; usually I use diced tomatoes with basil – Hunt’s variety)
Here’s what you do:
1. Heat two tablespoons oil in a deep pot. Add the diced onion and spices (basil, oregano, salt, and pepper) and saute over medium-high heat until it begins to turn translucent.
2. Add the garlic, eggplant, and two more tablespoons oil. Continue to cook until the eggplant begins to soften, about 5 minutes.
3. Add the zucchini and the rest of the olive oil. Continue to cook for several more minutes.
4. Add the mushrooms and carrots and continue to cook for about 5-10 more minutes.
5. Add the wine. Allow the alcohol to steam off, about 2 minutes. Then add the tomatoes.
6. Turn the heat down and allow the entire mixture to simmer, about 25-40 minutes. Check to see if carrots have lost their crunch. If not, cook a little longer.
7. When the mixture is done cooking, stir in the parmesan cheese. Either serve right away or store in the fridge for a yummy meal later.