Ingredients with Measurements:
- 1 large eggplant, diced
- 2 zucchinis, diced
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 4 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 can of diced tomatoes
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- Salt and pepper to taste
Special equipment needed:
- Large skillet or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large skillet or Dutch oven over medium heat.
2. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and sauté for another minute.
4. Add the diced eggplant, zucchini, and bell pepper to the skillet and stir to combine.
5. Add the can of diced tomatoes, thyme, oregano, salt, and pepper. Stir to combine.
6. Cover the skillet and let the vegetables cook for about 20-25 minutes, stirring occasionally, until they are tender.
7. Taste and adjust seasoning as needed.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 120
Fat: 7g
Carbohydrates: 14g
Protein: 3g
Fiber: 5g
Substitutions for ingredients:
- You can substitute yellow squash for zucchini.
- You can use canned whole tomatoes instead of diced tomatoes.
Variations:
- Add a can of chickpeas for extra protein.
- Top with crumbled feta cheese before serving.
- Serve over rice or quinoa for a heartier meal.
Tips and tricks:
- Make sure to dice the vegetables into similar sizes for even cooking.
- Don't overcrowd the skillet, as this can cause the vegetables to steam instead of sauté.
- If the vegetables are sticking to the skillet, add a splash of water or vegetable broth to loosen them up.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a shallow bowl or on a plate.
Garnishes:
Top with fresh herbs, such as parsley or basil.
Pairings:
Serve with crusty bread or a side salad.
Suggested side dishes:
Roasted potatoes or grilled chicken.
Troubleshooting advice:
- If the vegetables are too watery, remove the lid and let them cook for a few more minutes to evaporate the excess liquid.
- If the vegetables are not cooking evenly, try cutting them into smaller pieces.
Food safety advice:
Make sure to wash all vegetables before using them.
Food history:
Ratatouille is a traditional French dish that originated in the region of Provence.
Flavor profiles:
This dish is savory and slightly sweet, with a hint of acidity from the tomatoes.
Serving suggestions:
Serve as a side dish or a vegetarian main course.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A