Ratatouille with Eggplant

Ratatouille with Eggplant is a side dish that serves 8. One portion of this dish contains around 6g of protein, 4g of fat, and a total of 162 calories. For $2.23 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. 29 people found this recipe to be flavorful and satisfying. If you have bell pepper, zucchini, yellow squash, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. It is brought to you by Food Republic. It is a rather inexpensive recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes approximately 2 hours and 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is spectacular. If you like this recipe, take a look at these similar recipes: Eggplant Involtini with Grilled Ratatouille, Grilled Ratatouille with Eggplant, Peppers and Tomatoes, and Crispy Baked Ratatouille (Zucchini and Eggplant) Fries With Spicy Tomato Dipping Sauce.

Servings: 8

Preparation duration: 40 minutes

Cooking duration: 120 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions:  Toss eggplant in 1/2 teaspoon salt and place in a colander. Let stand in the sink for 30 minutes. Pour eggplant onto several paper towels and blot to remove excess moisture.In a heavy-bottomed, 5-quart pot over medium heat, add onions and approximately 4 tablespoons of oil. Season with about 1/2 teaspoon salt. Cook for about 4 minutes until onions are soft, stirring occasionally.Add peppers and cook for another 4-8 minutes, adding enough oil to keep mixture quite moist. Add garlic, cook for another 5 minutes.Add tomatoes, herbs de Provence* and about a 1/3 cup oil. Cover partially to allow steam to escape. Cook for 30 minutes until tomato starts to break down, stirring occasionally.Put eggplant into simmering mixture along with enough remaining oil so vegetables are quite moist, but not swimming. Cook for 30 minutes, stirring occasionally.Place zucchini and yellow squash in mixture and cook until they are just soft, approximately 6 to 8 minutes. Add pepper. Check seasoning.May be served hot, warm, or at room temperature. Improves when refrigerated overnight and reheated.*If using fresh herbs de Provence add at the end of the cooking time just before serving.

 

Step by step:

1. Toss eggplant in 1/2 teaspoon salt and place in a colander.

2. Let stand in the sink for 30 minutes.

3. Pour eggplant onto several paper towels and blot to remove excess moisture.In a heavy-bottomed, 5-quart pot over medium heat, add onions and approximately 4 tablespoons of oil. Season with about 1/2 teaspoon salt. Cook for about 4 minutes until onions are soft, stirring occasionally.

4. Add peppers and cook for another 4-8 minutes, adding enough oil to keep mixture quite moist.

5. Add garlic, cook for another 5 minutes.

6. Add tomatoes, herbs de Provence* and about a 1/3 cup oil. Cover partially to allow steam to escape. Cook for 30 minutes until tomato starts to break down, stirring occasionally.Put eggplant into simmering mixture along with enough remaining oil so vegetables are quite moist, but not swimming. Cook for 30 minutes, stirring occasionally.

7. Place zucchini and yellow squash in mixture and cook until they are just soft, approximately 6 to 8 minutes.

8. Add pepper. Check seasoning.May be served hot, warm, or at room temperature. Improves when refrigerated overnight and reheated.*If using fresh herbs de Provence add at the end of the cooking time just before serving.

Nutrition Information:

covered percent of daily need