Ratatouille is a wonderful way to use a garden’s bounty. I make it and eat it all by itself, but it could be used as either a side dish or a thick stew. Whenever the stars align and I manage to have eggplant and zucchini in the fridge at the same time, I always make Ratatouille.My ratatouille doesn’t look anything like the dish that the rat made in the Disney film. I am not really sure which is more authentic. My mother used to make it when I was little and I did NOT like it at all. I found this recipe in a diet book about ten years ago (the G-Index Diet) and thought I’d give the dish one more try. I fell in love. The rest of my family lets me eat it all by myself. They are put off by the sheer volume of vegetables. This dish just oozes health.
I am hoping that when all of my boys are adults, they will give ratatouille another try, just like I did. Then, maybe their taste buds will have matured enough to enjoy it. My daughter will eat it and thinks it’s okay. That is a giant leap and I will take it.
- 2 Tbsp olive oil
- 1 garlic clove, minced
- 2 medium onions, thickly sliced
- 1 small eggplant, cubed
- 1 green pepper, cut into 1 inch strips
- 2 small zucchini, thickly sliced
- 1 small can chopped tomatoes, undrained (or use 2-3 fresh and add ⅔ cup water or broth)
- ¼ tsp thyme
- ¼ tsp oregano
- ¼ tsp basil
- ¼ tsp black pepper
- 1 Tbsp parsley
- salt to taste
- Saute the onions and garlic in the olive oil until onions are clear.
- Add the eggplant, green pepper and zucchini and cook 5 minutes.
- Add the tomatoes, cover and cook 20 minutes on medium low heat.
- Add all of the herbs, mix well and cook uncovered 5 more minutes, stirring often.