Baby Eggplant Ratatouille
Baby Eggplant Ratatouille is a simple dish made with fresh summer veggies. This colorful vegetable recipe is made with baby eggplants, zucchini, bell peppers, and tomatoes, all cooked together with garlic and herbs. It’s soft, flavorful, and perfect as a side dish or served over rice.
Ingredients
- 4 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- 1 ½ cups diced yellow onions about 3 medium onions
- 1 diced green or red bell pepper
- 6-8 baby eggplants, stemmed and quartered (or 1 medium sized eggplant, peeled *see note (1) below)
- 3 cups diced green zucchini and/or yellow squash
- 2 pounds fresh tomatoes*
- salt
- freshly ground black pepper
- 4 sprigs fresh thyme
- a handful of fresh basil (if available)
Instructions
TO PEEL THE TOMATOES
- Bring a medium-sized pot of water to a rapid boil. While the water is heating, prepare a big bowl of ice water. Add the tomatoes to the boiling water and after one minute plunge them into the ice water. When cool enough to handle, remove the skins. Quarter the tomatoes and scoop out the seeds. Dice and set aside.
TO MAKE THE STEW
- Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onions and cook slowly until soft, but not brown. Add the garlic and cook for 30 seconds.
- Add the tomatoes. Cook for 4 minutes until the tomatoes are soft and start to fall apart. Add eggplant, squash, bell peppers, and a few sprigs of fresh thyme. Season with salt and pepper; stir.
- Cover the pot and simmer on low for one hour.
- Lift the vegetables from the pot and place in a large bowl.
- Reduce the liquid in the pot by half over high heat until you have a syrup-like sauce.
- Add the vegetables back to the pot and combine with the sauce. Season to taste with salt and pepper.
- Serve hot or refrigerate until ready to use.
Notes
EGGPLANT NOTE (1): The baby eggplants have soft skins so there is no need to peel them. If you are using any eggplant larger than an egg, peel the eggplant before using it.
STORAGE: Let the ratatouille come to room temperature and store it in airtight containers in the refrigerator or freezer. To freeze, place the containers in the back of the freezer. They should be good for about 6 months.
Nutrition
Calories: 113.9kcalCarbohydrates: 11.6gProtein: 2.4gTotal Fat: 7.4gSaturated Fat: 1.1gSodium: 9.2mgPotassium: 523.7mgFiber: 3.5gSugar: 6.6gNet Carbohydrates: 8.1g
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