Happy Bastille Day! To celebrated the le quatorze juillet, storm your local farmer’s market and your grocery store’s produce section and make some ratatouille.
What I love about ratatouille is how healthy it is – fresh vegetables, a little olive oil, some herbs, and salt and pepper. You can serve it as a side dish, as a main meal, in an omelet, or even in no-flour no-sugar crepes.
This very basic recipe comes from What’s Cooking?
Gusteau’s Ratatouille
Ingredients:
1 large eggplant, cubed
- 1/4 to 1/3 cup olive oil
- 1 onion, thinly sliced
- 1 chopped pepper (red or green)
- 2 to 4 crushed garlic cloves
- 4 small zucchini, chopped
- 4 tomatoes, chopped
- Salt and pepper to taste
- 1/3 cup chopped fresh basil
- Parmesan cheese
Preparation:
- Salt the eggplant, drain in a colander for 1 hour, and pat dry.
- Heat half of the oil in a large saucepan and briefly sauté the eggplant until brown, then add the onion and pepper.
- Next, add the garlic, zucchini, and tomatoes. Cook until a soft stew has formed, about 15 to 30 minutes.
- Serve over rice in a bowl or on a plate
- Add the salt, pepper, and basil. Sprinkle with the cheese and serve. You can freeze leftovers.
More ratatouille recipes
- Ratatouille Wanna-Be (sans eggplant) from Kalyn’s Kitchen (South Beach Diet friendly)
- Ratatouille On Broiled Polenta with Baby Greens from Kariana’s Kitchen (gluten free)
- Roasted Ratatouille from Fat Free Vegan Kitchen (fat free and vegan, of course)
- Chicken Ratatouille from the Perfect Pantry
- Camilla’s Quick & Easy Winter Ratatouille with Poached Eggs from Enlightened Cooking
Smash the fat with Ratatouille
