Description
Ratatouille is the perfect summer side dish for your favorite roasted chicken, grilled meats, or fish! It adds a burst of color and flavor to every meal.
Yield: 4servings | Serving Size: 1cup
Ingredients
1 1/2tablespoonsextra-virgin olive oil, divided
Kosher salt, and freshly ground black pepper
1/2smallyellow onion, roughly chopped
3garlic cloves, minced
1/2medium eggplant, peeled and cut into 1/4-inch cubes
1tablespoontomato paste
1/2tablespoonfinely chopped fresh thyme
1medium zucchini, cut into 1/4-inch dice
1yellow bell pepper, cut into 1/4-inch squares
2large vine-ripened tomatoes, or 3 small, cut into 1/4-inch dice
1/2cupfresh basil leaves, finely chopped
Instructions
Set a large skillet oven over medium heat. Add 1 tablespoon olive oil, onion, garlic, and a 1/4 teaspoon of salt. Cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes.
Add the eggplant and another 1/4 teaspoon of salt and cook, stirring occasionally, until the eggplant begins to soften, about 4 to 5 minutes.
- Add the tomato paste and thyme and cook, stirring constantly, for 1 minute.
- Add the zucchini, bell pepper, tomatoes, another pinch of salt, and a twist of black pepper and cook, stirring occasionally, until all of the vegetables are tender, about 10 minutes.
Stir in the remaining 1/2 tablespoon olive oil and basil and serve.
Last Step:
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Notes
You can easily double this recipe.
Nutrition
Serving: 1cup, Calories: 115kcal, Carbohydrates: 15.5g, Protein: 3g, Fat: 5.5g, Saturated Fat: 1g, Sodium: 45.5mg, Fiber: 4.5g, Sugar: 9g
