Ratatouille Made Easy

Feeling like a fragrant, fresh meal that is full of healthy goodness? This is the one for you! Ratatouille is a big juicy bowl of summer’s bounty. It may take a little time to cook, but the steps are easy.

Prep time: 10 minutes 
Cook Time: 35 minutes
Servings: 4

You will need:

  • 2 big tomatoes - cored and cut into inch dices 
  • 1 onion - sliced
  • 1 celery - cut into inch thick rounds
  • 1 zucchini - cut into 1/2-inch thick rounds
  • 4 medium size eggplants - cut into 1/2-inch thick rounds
  • 2 garlic cloves 
  • 2 tbsp of olive oil (Extra virgin)
  • 2 bay leaves 
  • 4 tbsp of white whine 
  • salt and pepper - to taste
  • parsley - roughly chopped

How To:

  1. Add the olive oil and onions to a large heavy-bottomed pot and saute over medium heat until the onion starts to turn caramelize.

  2. Turn the heat down to low and add the garlic. Cover the pot with a lid and let the onions wilt, stirring occasionally for about 2 minutes.

  3. Add the celery, zucchini, eggplant and continue to cook and stir occasionally for about 5 mins.

  4. Add the tomato, bay leaf, and white wine and cover the pot with a lid. Allow the vegetables to cook until tender (15 - 20 mins), stirring occasionally.

  5. Adjust salt and pepper to taste. Sprinkle the parsley before serving. I used cilantro (Coriander) this time, because I can't get enough of the stuff!

This ratatouille makes a great accompaniment, here with brown rice and pulled beef.

Or it stands well by itself :)

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