Ratatouille is a traditional French stewed vegetable dish, typically prepared in the summer, in the area of Provence or Nice, France. The original recipe used only zucchini, tomatoes, green and red sweet peppers, onions and garlic. The dish today adds eggplant to the mixture. There is much debate as to how to make traditional ratatouille. Some sauté all the vegetables, others cook each vegetable separately layering each in a casserole and baking in an oven. Ratatouille works as a side dish, as a meal with rice, pasta or polenta.
- 2 tbsp (25 mL) extra-virgin olive oil
- 1 Ontario Red Onion, cut into thin wedges
- 5 cloves Ontario Garlic, minced
- 1 tbsp (15 mL) each dried basil and oregano
- 1 large Ontario Sweet Green Pepper, cut into chunks
- 2 Ontario Zucchini, cut into chunks
- 1 Ontario Eggplant (about 1 1/2 lb/750g), cut into chunks
- 4 Ontario Tomatoes, chopped
- 1 can (28 oz/796 mL) whole tomatoes
- 3 tbsp (45 mL) tomato paste
- 1 tsp (5 mL) granulated sugar
- Salt and pepper
- 1/4 cup (50 mL) minced fresh Ontario Parsley
- 3/4 cup (175 mL) crumbled Ontario Feta Cheese
In large Dutch oven, heat oil over medium-high heat. Add onion, garlic, basil and oregano; cook until slightly softened and aromatic, about 4 minutes.
Add green pepper, zucchini, eggplant and tomatoes. Stir in canned tomatoes, breaking up with spoon. Bring to boil; reduce heat, simmer until vegetables are tender, about 30 minutes.
Stir in tomato paste, sugar, and salt and pepper to taste; cook for 7 minutes. (Make-ahead: Cover and refrigerate for up to 2 days.) Stir in parsley. Sprinkle feta on top of each serving.
- PROTEIN: 5 grams
- FAT: 5 grams
- CARBOHYDRATE: 16 grams
- CALORIES: 123
- HIGH SOURCE OF FIBRE