Serves 6: Along with your red beans and rice this week, why not serve up a quick and easy answer to the classic French dish ratatouille? It’s a great compliment to the main meal, or as a tasty vegetarian meal with bread. Ratatouille has been served in one form or another since the French founded New Orleans. This recipe, while not a proper ratatouille, serves as a rustic option that is fun, filling, and delicious. Browning the veggies makes the flavors!
Tools Needed: Carving knife, cutting board, heavy-bottomed large skillet or pan, spatula or wooden spoon
Ingredients:
- ¼ cup + 1 Tsp. olive oil
- 1 eggplant, cubed
- 1 red onion, diced
- 2 yellow squash, cubed
- 3 tomatoes, diced, with juice
- 4 cloves garlic, minced
- 1 Tbs. Italian seasoning
- Salt & pepper, to taste
Instructions:
Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add the eggplant along with a small pinch of salt and sauté until tender, about 8-10 minutes. Transfer to a bowl.
- Pour another tablespoon of olive oil into the skillet. Add the yellow squash. Season with a small pinch of salt and saute until tender, about 5 minutes. Transfer to the bowl with the eggplant.
- Pour in the remaining tablespoon of olive oil. Add the onion and saute until tender, about 5-6 minutes.
- Add the garlic and cook until fragrant, about 30 seconds.
- Add the tomatoes, Italian seasoning, and a large pinch of salt to the skillet. Cook the tomatoes down until they are extremely tender and their juices have released, about 8-10 minutes.
- Add the eggplant and squash back to the skillet. Simmer for another 4-5 minutes.
- Adjust seasoning as needed, and serve.
Nutritional Facts: Per serving: Calories: 260 ~ Total Fat: 9.5g ~ Sodium: 281g ~ Total Carbs: 31g ~ Fiber: 6g ~ Sugars: 4g ~ Protein: 3.5g