Easy Ratatouille


This may surprise you but even as a health and wellness coach, i struggle with eating my vegetables. Some days are better than others but most days I Have to force them down, unless i happen to stumble across a recipe that i can't get enough of, like this one.
vegetables provide a variety of nutrients to our bodies and studies show that those who eat more fruits and vegetables have a reduced risk of certain chronic diseases.
ratatouille is one of those dishes that tastes great on a day when there is a slight nip in the air and makes your entire house smell amazing. This easy recipe calls for a shortened cooking time but i find it tastes better the longer you cook it because the flavors really start to come together.
if you give it a try, let me know what you think!

INGREDIENTS:

  • 1 medium eggplant, cut into bite-sized pieces

  • Kosher salt and freshly-ground black pepper

  • 3 tablespoons olive oil, divided

  • 1 medium white onion, peeled and cut into bite-sized pieces

  • 6 cloves garlic, peeled and roughly chopped

  • 2 bell peppers, cored and cut into bite-sized pieces

  • 2 large zucchini, cut into bite-sized pieces

  • 2 pints fresh cherry or grape tomatoes

  • 2 tablespoons finely-chopped fresh basil leaves

  • 1 bay leaf

  • 1 large sprig fresh rosemary (or 2 sprigs fresh thyme)

  • 1/2 cup dry red wine

DIRECTIONS:
  1. Add diced eggplant to a colander, and toss with 1 teaspoon salt. Let sit 15 minutes, then rinse and squeeze out excess liquid.

  2. Meanwhile, in a large Dutch oven or stockpot, heat 1 tablespoon oil over medium. Add onion and sauté for 5 minutes, stirring occasionally. Add the remaining 2 tablespoons olive oil, garlic, bell peppers, and zucchini, and sauté for an additional 10 minutes, stirring occasionally, until the vegetables are mostly cooked through.

  3. Stir in the eggplant, tomatoes, basil, red pepper flakes, bay leaf, and rosemary, and cook for 10** more minutes, stirring occasionally. Slowly add in the wine, stirring the bottom of the pan to scrape up any brown bits that may have formed. Cook for 5 more minutes, stirring occasionally. Season with salt and black pepper, and remove the bay leaf and rosemary.

  4. Serve warm, with a side of crusty bread, quinoa, rice or pasta. (I also recommend sprinkling on some Parmesan cheese, if you’d like.)


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