Ratatouille

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Ratatouille

My version of ratatouille includes tomato paste, paprika and cayenne. The result is a deeply flavorful, earthy vegetable dish that goes wonderfully with almost any meat or fish, especially grilled. If you’re vegetarian, try serving it as a main dish, with a poached egg on top.

Ratatouille is one of those dishes that taste better after a few hours, after all the flavors have had a chance to meld together. I often make it in the morning, refrigerate, and at dinnertime, divide among plates and microwave briefly, just to bring it to room temperature.

Ratatouille
 
Prep/Rest
Cook time
Total time
 
Author:
Recipe type: Sides, Vegan, Gluten-Free, Primal/Paleo
Cuisine: French
Yield: 6 servings
New quantity:
Ingredients
  • 1 large eggplant, skin on (1 lb.)
  • 2 medium yellow squashes (12 oz)
  • 2 medium zucchini (12 oz)
  • 1 tablespoon kosher salt for salting
  • ¼ cup olive oil
  • 1 large onion, diced (8 oz)
  • 1 large red bell pepper, diced
  • 1 tablespoon minced garlic
  • 1 (15 oz) can diced tomatoes, drained
  • 1 tablespoon tomato paste (no salt/sugar added)
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon thinly sliced fresh basil leaves
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon paprika
  • ⅛ teaspoon cayenne pepper
Instructions
  1. Slice the eggplant, the squashes and the zucchinis. Place on a tray and sprinkle with the salt. Let stand 30 minutes to extract water out of the vegetables, then rinse and pat dry. Cut into a dice.
  2. Heat the olive oil in a very large, deep skillet over medium heat, about 4 minutes.
  3. Add the onion and sauté, stirring occasionally, until golden, about 5 minutes.
  4. Add the pepper and cook, stirring occasionally, 5 more minutes.
  5. Add the eggplant, zucchini, and squash. Cook, stirring occasionally, 5 more minutes.
  6. Add the garlic, tomatoes, tomato paste, thyme, basil, salt, pepper, paprika and cayenne and cook, stirring occasionally, 10-15 more minutes, until all vegetables are soft.
  7. Allow to cool 10 minutes before serving.
Nutrition Per Serving
Calories: 169; Total Fat: 10g; Carbohydrates: 20g; Sugars: 2g; Sodium: 198mg; Fiber: 6g; Protein: 4g
 
Ratatouille


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