Ratatouille
Prep Time: Approx 45 mins.
Meal Notes: You don’t have to be an anthropomorphic Pixar rat to make this delicious stewed vegetable dish. Originating in the South of France, ratatouille is an easy way to add a healthy, flavorful side to a meal. For a low-carb dinner, try serving meat over ratatouille instead of rice. Alternately, ratatouille is more than hardy enough to stand alone. Make a vegetarian meal by serving it over pasta.
Source: Once Upon a Chef
Ingredients:
1 large eggplant, diced into cubes (or replace with extra zucchini)
2 medium zucchini, diced into cubes
1 yellow onion, diced
2 bell peppers (green, yellow, or red)
5 cloves garlic, minced
6 vine-ripened tomatoes, chopped (or 1 can - 16 oz - diced tomatoes)
1 1/2 Tablespoons tomato paste
2 teaspoon thyme (dried or freshly chopped)
3/4 teaspoon granulated sugar
1/4 teaspoon crushed red pepper flakes
3 tablespoons fresh chopped basil (or 3 teaspoons dried basil)
Olive oil
Salt and pepper
Directions:
Cook the eggplant: Heat 3 Tablespoons olive oil in a large skillet over medium heat. Add the eggplant. Season with 1/4 teaspoon salt. Cook, stirring frequently, until soft and starting to brown - 10 to 12 minutes. Transfer to a plate and set aside.
Cook the zucchini: Add another Tablespoon of oil to the pan. Add the zucchini and cook until crisp but still tender - 3 to 4 minutes. Season with 1/4 teaspoon salt and transfer to the plate with the eggplant.
Cook the tomato base: Add 2 more Tablespoons of oil to the pan. Add the onion and bell pepper. Cook, stirring frequently, for about 5 minuts. Add the garlic and continue cooking for about 3 minutse more. Add the tomatoes and their juice,s tomato paste, thyme, sugar, crushed red pepper flakes, and 3/4 taspoon salt. Cook until the tomatoes are broken down into a sauce - 8 to 10 minutes.
Complete the dish: Add the cooked eggplant back to the pan and bring to a gentle boil then reduce heat and simmer uncovered for about 10 minutes, until the eggplant is soft. Then add the zucchini and cook fo 1-2 minutes more.
Garnish: Sprinkle with fresh basil and thyme.