Ratatouille
My mother used to cook ratatouille and add sunny-side-up eggs for easy family lunches. I use this recipe as a basic guide and customize it according to what's available or what I want to eat. If tomatoes are not in season, I use a can of tomatoes and add some balsamic vinegar and sugar.
- Preparing Time: 20 minutes
- Total Time: 50 minutes
- Served Person: 4
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- salt
- 1 large onion
- 3 garlic cloves
- black pepper
- 6 tablespoons extra virgin olive oil
- thyme
- 2 eggplants
- 2 zucchinis
- 2 bell pepper 1 red 1 green
- 3-4 large tomatoes (preferably beef heart tomatoes)
- 10 black pitted olives
- 1 teaspoon piment d'espelette (optional)
- Carbohydrate 20.6547175 g
- Cholesterol 0 mg
- Fat 10.34152375 g
- Fiber 9.58512525749206 g
- Protein 4.06546875 g
- Saturated Fat 1.46999275 g
- Serving Size 1 1 Serving (377g)
- Sodium 16.512375 mg
- Sugar 11.0695922425079 g
- Trans Fat 0.476366499999998 g
- Calories 175 calories
Wash the vegetables and cut then in 1/2 inch cubes. Seed the bell peppers the tomatoes and cut them in 1/2 inch pieces. Finely slice garlic and black olives. Chop the onions (coarsely) and warm the olive oil in a saute pan at medium heat. Add all the ingredients. After 5 minutes, reduce the heat and add salt, pepper and thyme. Cover and let the dish simmer for about 20 minutes, stirring occasionnally. Serve hot, as an accompaniement to rice and meat or simply with eggs if prepared for a brunch. You can sprinkle piment d'espelette before serving to add a Basque country flavor.
