Beautiful Ratatouille
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 head garlic, minced 3 shallots, minced 1 large onion (about 12 ounces), minced 3 tablespoons of good quality extra-virgin olive oil1/2 teaspoon sea saltFreshly ground pepper 2 large red peppers, puréed in the food processor 4 pounds of very good tomatoes, puréed them in the food processor2 1/2 pounds of summer squash and zucchini, 1/2 inch dice 1 1/2 pounds of eggplant, diced into 1/2 inch cubesOlive oil cooking spray (about six one-second sprays)Fresh thyme and basil to taste
1. Start by cooking the garlic, shallot and onion in the of olive oil in a large, non-stick skillet over medium-low to low heat so that they soften and give up their liquid. Stir and try not to let them brown. (Meanwhile, cut the other vegetables; you'll be waiting a while.) Season lightly with salt and pepper.
2. Once they became a pale golden and sticky, add the puréed red pepper and let it get all nice and friendly. Season lightly with salt and pepper. The pepper should have a ton of water, so let it cook down, stirring every few minutes to make sure nothing gets too caramelized and burned, you'll have a rich, rusty jam.
3. Add puréed tomatoes. Bring it to a boil, and turn it way down to let it cook off much of its liquid. Season lightly with salt and pepper. Preheat oven to 450. Stir the tomatoes occasionally, just so they don't burn at the bottom.
4. Toss the zucchini with salt, pepper and a few sprays of olive oil spray. Lay out on a non-stick jelly roll pan and roast in the oven, being careful not to let the pieces burn. You may need to toss pieces once or twice. Take out, let it cool a bit before putting it in a big bowl. Do the same with the eggplant, putting it in the same bowl.
5. When the tomatoes et al are cooked down, add thyme and basil. Carefully combine the tomato with the rest of the vegetables so that you don't mash up your zucchini and eggplant.
Calculated for 8 servings, but may be more or less depending on how it's served.
We often toss with chickpeas and serve over pasta, Israeli couscous or quinoa. Toss in a little feta and serve over wedges of toasted baguette for a wonderful appetizer. Many possibilities!
Keeps in the fridge for up to 3-4 days. It also does freeze well.
Number of Servings: 8
Recipe submitted by SparkPeople user EXFULGERE.
2. Once they became a pale golden and sticky, add the puréed red pepper and let it get all nice and friendly. Season lightly with salt and pepper. The pepper should have a ton of water, so let it cook down, stirring every few minutes to make sure nothing gets too caramelized and burned, you'll have a rich, rusty jam.
3. Add puréed tomatoes. Bring it to a boil, and turn it way down to let it cook off much of its liquid. Season lightly with salt and pepper. Preheat oven to 450. Stir the tomatoes occasionally, just so they don't burn at the bottom.
4. Toss the zucchini with salt, pepper and a few sprays of olive oil spray. Lay out on a non-stick jelly roll pan and roast in the oven, being careful not to let the pieces burn. You may need to toss pieces once or twice. Take out, let it cool a bit before putting it in a big bowl. Do the same with the eggplant, putting it in the same bowl.
5. When the tomatoes et al are cooked down, add thyme and basil. Carefully combine the tomato with the rest of the vegetables so that you don't mash up your zucchini and eggplant.
Calculated for 8 servings, but may be more or less depending on how it's served.
We often toss with chickpeas and serve over pasta, Israeli couscous or quinoa. Toss in a little feta and serve over wedges of toasted baguette for a wonderful appetizer. Many possibilities!
Keeps in the fridge for up to 3-4 days. It also does freeze well.
Number of Servings: 8
Recipe submitted by SparkPeople user EXFULGERE.
Nutritional Info Amount Per Serving
- Calories: 182.6
- Total Fat: 6.1 g
- Cholesterol: 0.0 mg
- Sodium: 134.1 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 8.5 g
- Protein: 5.9 g
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