Suitable for SPPP Days 1-10.
This ratatouille recipe comes from Better Homes and Gardens. I rarely follow a recipe exactly, and this was no exception. I only loosely followed the given amounts and I used water instead of wine or broth. Also, instead of adding tomatoes, green pepper, and herbs, I used the leftover tomato sauce from the other night, which contained all of those and more.
You really can’t go wrong with this type of recipe. In my opinion, eggplant is vital for a true ratatouille, but you could add mushrooms, different types of squash, herbs of your choice…whatever you have on hand. If you aren’t avoiding dairy, parmesan would make a nice topping.
- 1/2 cup chopped onion (1 medium)
- 1 clove garlic, minced
- 1 tablespoon olive oil or cooking oil
- 3 cups cubed, peeled eggplant
- 1 medium zucchini or yellow summer squash, halved lengthwise and cut into 1/4-inch slices (1 1/2 cups)
- 1 cup chopped, peeled tomatoes (2 medium) or one 14.5-ounce can diced tomatoes, drained
- 3/4 cup chopped green sweet pepper (1 medium)
- 3 tablespoons dry white wine, chicken broth, or vegetable broth
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon snipped fresh basil or oregano
In a large skillet cook onion and garlic in hot oil over medium heat until onion is tender. Stir in eggplant, zucchini, tomatoes, sweet pepper, wine, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until vegetables are tender. Uncover and cook about 5 minutes more or until most of the liquid has evaporated, stirring occasionally. Season to taste with additional salt and pepper. Stir in basil just before serving.
Makes 4 servings