Ratatouille
June 29, 2010 | Filled under Real Food |
Eggplant is by all means my favorite vegetable. And ratatouille is the best dish to make with eggplant. Here are four reasons I love a Ratatouille Dish:
- Easy to make
- Uses plenty of vegetables
- Recipe is super versatile and can vary depending on the content of the fridge: ratios of vegetables can be different every time I make it
- Has eggplant as an ingredient but it is not an Eggplant Parmesan Dish!
My Easy Ratatouille Recipe:
Ingredients:
- 3 large carrots
- 2 bell peppers
- One onion
- 3 Eggplants
- ¾ cup of diced tomatoes (Fresh or from the box). I use Pomi tomatoes due to BPA concerns with cans.
- Olive oil
Directions:
- Cut up first three ingredients, add salt and pepper. Sauté in olive oil
- Peel and cut eggplants. The thinner the pieces, the better: they absorb other vegetables flavors to the fuller extent. Add salt. Sauté in olive oil until almost ready
- Mix everything and add tomatoes. Sauté together (no need to add olive oil at this stage)
- Serve as a side dish
- or Serve as sandwiches
