Healthy Living Recipes

Ratatouille

Ratatouille is a popular dish from the French region of Provence that combines eggplant, tomatoes, onions, bell peppers, zucchini, garlic and herbs all simmered in olive oil. The vegetables can vary according to the cook. They can be cooked together or cooked separately and then combined and heated briefly together. Ratatouille can be served hot, cold or at room temperature, either as a side dish or as an appetizer with bread or crackers.

Dice: 1 cup eggplant, onion, red pepper, yellow pepper, zucchini and yellow squash.

Dice: 1 1/2 cup vine-ripened tomatoes (seedless, skinless)

Mince: 1/3 cup garlic, 2 tablespoons tomato paste, 1/3 cup thyme, rosemary, basil

Add: 1/3 cup extra virgin olive oil, salt and pepper, cayenne pepper to taste

Over medium heat in a large sauté pan, sauté eggplant, onion and garlic with olive oil (without browning) until cooked (about 8 minutes). Add bell peppers (cook about 5 minutes) until soft. Add yellow squash, zucchini and cook 6 more minute. Then add tomato and tomato paste, fresh herbs and cook 6 more minutes. Salt and pepper, cayenne pepper to taste. You have to keep stirring with a wooden spatula throughout the whole process.