RatatouilleRatatouille 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)

1 cup shredded parmesanRatatouille Ingredients

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.

Enjoy!Diced Eggplant

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