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–+ servings

Ratatouille

by

Derek Farwagi

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Prep Time 15 minutes
Cook Time 20 minutes
Course Appetizer, Brunch, Main Course
Cuisine French, Mediterranean
Servings 2
Calories

Equipment

  • A 10 inch skillet or non stick frying pan.

Ingredients
  

  • 5 tbsp olive oil
  • 1 small, peeled Italian (the round kind) eggplant, cut into 1/2-inch cubes you can also use two long, thin, and sliced Chinese eggplants that won't need peeling.
  • 1 medium yellow onion, cut into 1/2-inch cubes
  • 3-4 sliced garlic cloves
  • 1 sweet yellow pepper, cut into 1/2-inch cubes
  • 1 zucchini, cut into 1/2-inch cubes
  • 3 ripe medium tomatoes, peeled and cut into 1/2-inch cubes
  • 1 tsp tomato paste
  • 1 generous tsp dried Herbes de Provence mix You can buy that ready mixed from most supermarkets or you can make it yourself. *See note below.
  • 1 tsp dried chile flakes optional
  • Salt to Taste

Instructions
 

  • To make peeling tomatoes easier, put them in a small pot of boiling water and let stand while you chop up the other vegetables
  • Wash and cut up the vegetables.
  • Heat 3 tablespoons of olive oil in a heavy-bottomed pot. Add cubed eggplant to the pan, and cook over medium heat, stirring frequently, until golden. Add a bit more oil if the eggplant absorbs all the oil and sticks to the bottom of the pan. Remove the eggplant when done and set aside.
  • In the same pot, pour in 2 more tablespoons olive oil. Add onions and cook for about 7 minutes, or until soft and translucent. Add the garlic, dried chile flakes, and a bit more salt.
  • Cook for 2 or 3 minutes, then stir in yellow pepper. Cook for a few more minutes, then stir in zucchini. Cook for a few more minutes.
  • Peel and chop the tomatoes, disolve tomato paste in a half a cup of water and add both to pan.
  • Add the Herbes de Provence mix then stir in eggplant and cook for 10 to 15 minutes more, until all the vegetables are soft. Adjust the seasoning with salt.
  • Drizzle more extra virgin olive oil to taste and serve.
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Notes

Serve warm as a side dish or on rice, pasta or buglur wheat, Serve at room temperature as an appetizer on toasted baguette or with an egg on a bruschetta for brunch.
Refrigerate or freeze any leftovers.
*Herbs de Provence is made with an equal proportion of dried basil, fennel, marjoram, parsley, rosemary, tarragon, and thyme.
Keyword Ratatouille, Vegan, Vegetarian
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