Ratatouille

Name: Ratatouille
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 lb eggplant, cubed; 1 lb zucchini, cubed; 2 red bell pepper, cubed; 1 yellow onion, diced; 4 garlic cloves, minced; 1 can crushed tomatoes; 4 tbsp extra-virgin olive oil; 5 sprigs fresh thyme sprigs; 1/2 cup fresh basil, torn; 1 tsp salt; 1/2 tsp black pepper, freshly ground

A classic Provencal French stewed vegetable dish with eggplant, zucchini, tomatoes, and peppers slowly cooked in olive oil with garlic and fresh herbs.

65 minMediumServes 6130 cal/serving

FrenchSideStovetopVegetarianVeganMediterraneanLow CarbHalal-friendlyGluten-FreeNut-FreeDairy-FreeEgg-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

1 lb eggplant, cubed
1 lb zucchini, cubed
2 red bell pepper, cubed
1 yellow onion, diced
4 garlic cloves, minced
1 can crushed tomatoes
4 tbsp extra-virgin olive oil
5 sprigs fresh thyme sprigs
1/2 cup fresh basil, torn
1 tsp salt
1/2 tsp black pepper, freshly ground

Instructions

1

Cut 1 lb cubed eggplant and 1 lb cubed zucchini into 1-inch cubes. Salt eggplant for 15 minutes, then pat dry.
2

Heat 2 tablespoons extra-virgin olive oil over medium-high heat. Brown eggplant in batches about 5 minutes. Remove and set aside.
3

Add remaining 4 tbsp extra-virgin olive oil. Cook 1 diced yellow onion 4 minutes. Add 4 minced garlic cloves and cook 1 minute.
4

Add 2 cubed red bell pepper and cook 3 minutes. Add zucchini and cook 3 more minutes.
5

Return eggplant to pot. Add 1 can crushed tomatoes and 5 sprigs fresh thyme sprigs. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper.
6

Cover partially and simmer on medium-low for 25-30 minutes until very tender.
7

Remove thyme sprigs. Stir in 1/2 cup torn fresh basil. Serve warm or at room temperature.

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Questions

What is Ratatouille?

A classic Provencal French stewed vegetable dish with eggplant, zucchini, tomatoes, and peppers slowly cooked in olive oil with garlic and fresh herbs. This reference files it under French side: made on the stovetop, rated medium and about 65 minutes start to finish.

How much time should I plan for Ratatouille?

As written, 65 minutes: 20 of prep and 45 of cooking. The longest single stretch is step 6 (30 minutes): "Cover partially and simmer on medium-low for 25-30 minutes until very tender."

Why pat it dry first in Ratatouille?

Step 1 reads: "Salt eggplant for 15 minutes, then pat dry." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

Is Ratatouille low-carb?

A serving of Ratatouille carries 8 g of carbohydrate, 2 g of it fiber. Against a strict 20 g keto day that is 40 percent of the budget; against a moderate 100 g low-carb day it is 8 percent.

How many calories are in Ratatouille?

One serving (the recipe makes 6) is about 130 calories, with 2 g protein, 8 g carbohydrate and 9 g fat, plus 2 g fiber and 527 mg sodium. The figures are estimates computed from the ingredient list.

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