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Ratatouille
This rich vegetable stew is full of healthy, hearty ingredients, bound to warm your hearts and bellies alike. Servings: 5-6

Try this recipe as a main dish, with a side of garlic bread; as a side dish, accompanying grilled meats or fish; embellish your favourite pasta with it; or add the leftovers to your scrambled eggs for breakfast. However you choose to try this versatile dish, we’re sure you’ll find it yummy!

Servings: 5-6
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

INGREDIENTS

  • 4 or 5 large ripe tomatoes (diced into ½ inch cubes)
  • 1 medium eggplant (diced into ½ inch cubes)
  • 1 medium to large zucchini (diced into ½ inch cubes)
  • 1 large yellow, orange, or red bell pepper (cut into ¾ inch pieces)
  • 1 cup finely chopped fresh spinach or Swiss chard
  • 1 medium onion (chopped)
  • 4 cloves garlic (minced)
  • 1 Tsp tomato paste (optional)
  • 5 Tbsp extra virgin olive oil
  • ¾ Tsp sea salt
  • ½ Tsp sugar
  • Add a pinch or two of each of the herbs of your choice – can be dried or fresh (oregano, basil, and thyme pair well)
  • Freshly ground black pepper to taste
  • Sprinkle of parmesan (optional)

INSTRUCTIONS

  1. In a large saucepan, heat 2 tablespoons of olive oil on medium heat. Add eggplant and ¼ teaspoon sea salt. Sautee for 10 minutes or until soft and starting to brown. Put cooked eggplant onto a plate and set aside.
  2. In the same pan (no need to clean), add 1 tablespoon of olive oil. Then sauté zucchini until tender for 4 to 5 minutes (adding ¼ teaspoon sea salt while it’s cooking). Transfer to a plate and set aside.
  3. Heat 2 tablespoons oil in the pan, and sauté in the onion and bell pepper, cooking for 4 to 5 minutes. Stir in the garlic and continue to cook 2 to 3 minutes.
  4. Add tomatoes, tomato paste (optional), ¼ teaspoon sea salt, and ½ teaspoon sugar. Stir together and cook for about 8 minutes, until tomatoes are a saucy consistency.
  5. Stir in the cooked eggplant, zucchini, spinach / Swiss chard, and bring to a gentle boil. Then add ground pepper and herbs to the mix, reduce heat to low and simmer (uncovered) for 8 to 10 minutes.
  6. Tase test, and adjust the seasoning if need be. Sprinkle with parmesan (optional) and it’s ready to serve.

Bon appétit!

Adapted from recipe found here.

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