Ratatouille Serves 8 4 Japanese eggplants, skin left on, sliced 1/4-inch thick (slicing on the bias keeps them from rolling around) 1 large yellow onion, sliced 2 cloves garlic, minced 4 bell peppers, mixed colors, cut into 1/4-inch strips 4 mixed yellow and green summer squash or zucchini — about 3/4 lb., sliced 1/4-inch thick 4 red and yellow tomatoes — about 1 lb., seeded and diced, juice discarded 3 tablespoons extra virgin olive oil 1/4 cup water 2 tablespoons red wine vinegar 1 tablespoon capers, rinsed and drained 2 tablespoons pitted green, Niςoise or Kalamata olives, chopped 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh basil Salt and pepper Preheat oven to 400 degrees. Salt and pepper the eggplant and toss with 1 tablespoon olive oil in a baking dish. Add water, cover, and bake for about 40 minutes or until soft to the touch. Sauté the onions in 1 tablespoon olive oil until they start to brown. Add the peppers, season with salt and pepper, and cook until peppers and onions are well browned. Add the vinegar and garlic and cook one minute. Transfer the mixture to a bowl. Sauté the squash in 1 tablespoon olive oil until it is brown on both sides. Add to the pepper and onion mixture. Discarding the liquid in the baking dish, add the eggplant to the other vegetables. Return all to the sauté pan, add the tomatoes, bring to a simmer, and cook for about 2 minutes. If it looks too juicy, pour off the excess liquid into another sauté pan, reduce it until thickened and add back to the vegetables. Allow it to cool. Add the capers, olives, herbs, a little more red wine vinegar, and salt and pepper if needed. Ratatouille keeps well-refrigerated for several days. Nutritional information per serving (makes 8 servings): 135 calories 6 g fat 1 g saturated fat 0 g trans fat 0 mg cholesterol 224 mg sodium 20 g carbohydrate 9 g fiber 10 g sugar 4 g protein
Posted on: Thu, 12 Sep 2013 19:20:36 +0000
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