The saying “What grows together goes together” has never been truer than it is with Ratatouille, one of my favorite dishes. This one-pot meal can be eaten as a side dish or main course. It tastes delicious hot, cold or at room temperature. Here is my favorite version of this dish.
Serving size: 8 side dishes / 4 main course
1 eggplant, peeled and cubed
2 zucchini, cubed
2 red peppers, diced
2 medium onions, chopped
1 head of garlic, chopped
1 28 oz can San Marzano tomatoes in sauce (cut tomatoes)
1 tsp crushed red pepper
1 TBSP Herbs de Provence
¼ cup extra virgin olive oil
Heat the oil in a large pot or Dutch oven on medium-high heat.
Add onions, garlic and crushed red pepper. Sauté for 2 minutes. Stir occasionally.
Add red peppers. Sauté for 2 minutes. Stir occasionally.
Add eggplant and zucchini. Sauté until slightly browned approximately 5 minutes, mixing frequently.
Add tomatoes in sauce and Herbs de Provence. Combine everything.
Cook for 30 minutes on low uncovered.
Tip: for main course meal top with 1 egg per serving and bake on 400° in a Dutch Oven until cooked through
Recipe By: Jennifer Messineo, MS RD CDN