Eggplant ratatouille

Summary

Eggplant ratatouille is a vibrant and hearty dish brimming with fresh veggies, savory herbs, and a pop of zest. Not only is it a festival for your taste buds, but it’s also a nutrient-rich feast for your body. Let’s dive deep and uncover the secrets behind making a finger-licking good eggplant ratatouille.

Ingredients You’ll Need

• Eggplant: 1 large (about 1 lb [450g])
• Zucchini: 2 medium (about 1 lb [450g])
• Red bell pepper: 1 (about ½ lb [225g])
• Yellow bell pepper: 1 (about ½ lb [225g])
• Tomatoes: 4 large (about 2 lbs [900g])
• Yellow onion: 1 medium (about ½ lb [225g])
• Olive oil: 4 tablespoons (60ml)
• Garlic cloves: 4, minced
• Fresh basil: 1 bunch, chopped
• Fresh thyme: 2 teaspoons
• Salt: to taste
• Black pepper: to taste

time

Preparation and Cooking Time: About 45 minutes.

Serves: 4

Nutritional Information (per serving)

• Calories: 200
• Protein: 5g
• Carbs: 25g
• Dietary Fiber: 9g
• Sugars: 11g
• Fat: 10g
• Saturated Fat: 1.5g
• Sodium: 50mg

Let’s Get Cooking! Step-by-Step Instructions

1. Start by prepping your veggies:

• Wash the eggplant, zucchini, peppers, and tomatoes.
• Slice the eggplant and zucchini into half-inch rounds.
• Chop the peppers into bite-sized pieces.
• Dice the tomatoes and set aside.

1. Warm up the olive oil in a large skillet over medium heat.
2. Add the chopped onions and cook until they’re translucent and tender, about 5 minutes.
3. Slide in the minced garlic, cooking it just until fragrant, which should take around 1 minute.
4. Throw in the chopped eggplant, zucchini, and bell peppers. Season with salt and black pepper. Cook, stirring occasionally, until veggies are slightly softened, roughly 15 minutes.
5. Add those beautifully diced tomatoes, fresh basil, and thyme. Give everything a good stir!
6. Cover the skillet and let the Eggplant ratatouille simmer for about 20 minutes. Remember, patience is the key to perfect flavors melding together.
7. Check and adjust seasoning if necessary. Once it’s done, remove from heat.

Pro Tips to Mastering Eggplant Ratatouille

1. Choose firm, shiny eggplants and zucchinis. A glossy skin typically indicates freshness.
2. Don’t rush the cooking. Letting the veggies simmer releases their flavors and melds them together beautifully.
3. If you like a little kick, add a pinch of red pepper flakes.

Serving and Enjoying Your Dish

• You can enjoy Eggplant ratatouille hot right out of the pan.
• It pairs splendidly with crusty bread or over cooked quinoa.
• For a protein punch, consider adding grilled chicken or tofu on the side.
• The best part? Leftovers! Eggplant ratatouille tastes even better the next day.

So, there you have it! The perfect guide to making a tantalizing Eggplant ratatouille that’s sure to impress. Remember, cooking is all about passion and patience. So, take your time, follow the steps, and you’ll have a dish that speaks volumes of your culinary skills. AH7 wishes you happy cooking and even happier eating!

EGGPLANT RATATOUILLE

Eggplant ratatouille is a vibrant and hearty dish brimming with fresh veggies, savory herbs, and a pop of zest. Not only is it a festival for your taste buds, but it’s also a nutrient-rich feast for your body. Let’s dive deep and uncover the secrets behind making a finger-licking good eggplant ratatouille.

5 from 1 vote

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Total Time: 45 minutes minutes

Nutritions

Nutrition Facts

EGGPLANT RATATOUILLE

Amount per Serving

Calories

200

% Daily Value*

Fat

 

10

g

15

%

Saturated Fat

 

1.5

g

9

%

Sodium

 

50

mg

2

%

Carbohydrates

 

25

g

8

%

Fiber

 

9

g

38

%

Sugar

 

11

g

12

%

Protein

 

5

g

10

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Eggplant: 1 large about 1 lb [450g]
• Zucchini: 2 medium about 1 lb [450g]
• Red bell pepper: 1 about ½ lb [225g]
• Yellow bell pepper: 1 about ½ lb [225g]
• Tomatoes: 4 large about 2 lbs [900g]
• Yellow onion: 1 medium about ½ lb [225g]
• Olive oil: 4 tablespoons 60ml
• Garlic cloves: 4 minced
• Fresh basil: 1 bunch chopped
• Fresh thyme: 2 teaspoons
• Salt: to taste
• Black pepper: to taste

Instructions

• Start by prepping your veggies:
• Wash the eggplant, zucchini, peppers, and tomatoes.
• Slice the eggplant and zucchini into half-inch rounds.
• Chop the peppers into bite-sized pieces.
• Dice the tomatoes and set aside.
• Warm up the olive oil in a large skillet over medium heat.
• Add the chopped onions and cook until they’re translucent and tender, about 5 minutes.
• Slide in the minced garlic, cooking it just until fragrant, which should take around 1 minute.
• Throw in the chopped eggplant, zucchini, and bell peppers. Season with salt and black pepper. Cook, stirring occasionally, until veggies are slightly softened, roughly 15 minutes.
• Add those beautifully diced tomatoes, fresh basil, and thyme. Give everything a good stir!
• Cover the skillet and let the Eggplant ratatouille simmer for about 20 minutes. Remember, patience is the key to perfect flavors melding together.
• Check and adjust seasoning if necessary. Once it’s done, remove from heat.

Notes

 TIPS

Choose firm, shiny eggplants and zucchinis.A glossy skin typically indicates freshness.

Don’t rush the cooking.Letting the veggies simmer releases their flavors and melds them together beautifully.

If you like a little kick, add a pinch of red pepper flakes.

SERVING AND ENJOYING YOUR DISH

 

You can enjoy Eggplant ratatouille hot right out of the pan.

It pairs splendidly with crusty bread or over cooked quinoa.

For a protein punch, consider adding grilled chicken or tofu on the side.

The best part? Leftovers! Eggplant ratatouille tastes even better the next day.