Ratatouille

No, this post is not about the most incredible Pixar animated movie Ratatouille, but it does have to do with the dish that’s in it!  There is nothing better than slow-cooked vegetables in a beautifully decadent tomato sauce with a side of roasted vegetables (I’m obsessed with roasted broccoli, FYI.)

Picture this: perfectly ripe eggplant, crisp zucchini, plump tomatoes, onion, garlic, a dash of salt, garlic, a pinch of parmesan cheese… YASSSS HONEY!  I stumbled upon this recipe by trying to make something different, apparently Troy wanted a dish similar to eggplant parm, but he said “You know, the stew thing with the eggplant.” Needless to say, this went over just fine (and is great with rice, but tonight, we go sans starch).

I prep by cutting relatively thick slices of eggplant and zucchini, then dice up a full yellow onion and 2 cloves garlic, and two tbsp of EVOO (extra virgin olive oil) in a dutch oven.  Let the oil get hot then add the eggplant, Toss for several minutes until the eggplant is a little tender and brown.  Repeat the same for the zucchini.  This allows the oil at the bottom of the dutch oven to absorb some of the flavors from the veggies.  I add the onion and garlic and until fragrant and translucent.

In goes the marinara and Roma tomatoes, salt, garlic powder, a bit of parmesan, and add back the eggplant and zucchini.  This sits on low heat for a while (or until the eggplant is really tender and “stew” consistency); at this point, I prep the broccoli and brussel sprouts by trimming and cutting as needed.  I toss in some EVOO and spread on a pre-greased pan.  Sprinkle fresh ground pepper and sea salt, bake in the oven for 15-20m and then layer cheese of your choice to broil until browned on top.  Voila! Ratatouille a la Morgan 🙂 Enjoy!

Ratatouille

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8

Ingredients

  • 2 jars of low sugar marinara sauce
  • 1 large eggplant sliced then quartered
  • 2 medium zucchini or one large sliced then quartered
  • 2 medium Roma tomatoes diced
  • 5 tbsp EVOO
  • 2 cloves garlic diced
  • 1 medium onion diced
  • Garlic powder
  • Salt
  • Pepper
  • 1 bag pre-washed broccoli
  • 1 bag pre-washed brussel sprouts

Instructions

  1. Chop and quarter the eggplant and zucchini and put them in separate bowls. Dice the onion and garlic and set aside.
  2. Add 2 tbsp of oil to the dutch oven (or deep pan) and heat on medium-high heat. Add eggplant and stir until most of the eggplant has turned a darker color (and is fragrant). Don't worry if the eggplant absorbs a lot of the oil, it will still cook! After 4-5 minutes, take out eggplant and add another tbsp of oil to the dutch oven. Pour in zucchini and sauté until lightly brown. Take out and set aside.Add another tbsp of oil to the pan and sauté onion and garlic. Lower heat to medium and continue to stir until translucent and fragrant. Add the marinara sauce, Roma tomatoes, and the sautéed eggplant and zucchini. Stir.
  3. Add fresh grated parmesan if desired and season with garlic powder, salt and pepper. Cover and simmer on low heat for 45 minutes.
  4. Slice brussel sprouts and broccoli and add to bowl with 2 tbsp oil. Toss to ensure all veggies are coated. Lay on a pre-greased pan and season with salt and pepper. Place in middle rack of oven and bake for 15m at 350*
  5. After the vegetables bake for 15-20m, turn the oven to broil and sprinkle cheese of your choice and broil for 5 minutes or until the cheese is brown.
  6. Serve immediately.

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