 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
Ratatouille. Pronounced ra-tuh-TOO-ee, it’s a side dish that originated in the Provence region of southern France but is prepared with ease in our own kitchens. With no added fat, this version of ratatouille is especially healthful yet still rich with flavor, thanks to the balsamic vinegar. Ingredients:
celebration of earthly bounty |
1 medium eggplant, cut in 1” cubes |
1 medium onion, chopped |
1 large tomato, cut in 1/2” pieces (or 14 oz canned diced tomatoes) |
1 small zucchini, chopped in 1/2” pieces |
4 garlic cloves, sliced thinly |
1 tablespoon balsamic vinegar |
salt and pepper to taste |
optional ingredients |
1/2 cup black olives (kalamata if available), pits removed and halved |
8 ounces fresh mushrooms, quartered |
1/2 red or green pepper, chopped |
parmesan cheese (fresh if available) |
Directions:
1. Preheat oven to 400F. Place 1 tablespoon water in a large skillet and bring to boil over medium heat. Add the eggplant and onion and sauté, stirring occasionally, for 4 minutes or until beginning to soften.
2. Meanwhile, clean and cut the remaining (including optional if using) vegetables. Add as ready, stirring occasionally.
3. Simmer for 10 – 15 minutes, stirring occasionally. Remove from heat and season with salt and pepper to taste. Add balsamic vinegar, stirring to distribute.
4. Transfer to a baking dish lightly sprayed with cooking spray. Bake 25 minutes.
5. If desired, after baking 20 minutes, remove dish from oven and top with Parmesan. Return to oven for final 5 minutes. Serve immediately.
|
|