Recipe by Sage
It is the season for this French specialty but couldn't find a recipe that suited me so I came up with this. I found something similar in Epicurious, but I love to add my own touch. I know it is NOT the Authentic Ratatouille but trust me it is super good and healthy; no oily taste is this one. Hope you try it and like it.
- 1 medium onion, cut 1/2 and sliced
- 4 garlic cloves, peeled, and minced
- 1 shallot, finely chopped
- 1 medium eggplant, cut into bite-sized pieces
- 1 zucchini, tsliced in 1 in pieces
- 1 green pepper, seeded, and cut into bite-sized pieces
- 1 sweet red pepper, seeded, and cut into bite-sized pieces
- 2 tespoon olive oil
- Pam cooking spray
- 1 large ripe tomatoes, cut in bite-size chunks
- 2 tablespoons good balsamic vinegar
- 4 tablespoons fresh basil, chopped
- 4 tablespoons fresh parsley, chopped
- 1⁄4-1⁄2 teaspoon seasoning, your choice
- salt and pepper
Directions See How It's Made
- Preheat your oven to 350 * F.
- Spray Pam or other oil spray in oven proof casserole.
- In large skillet heat olive oil; add garlic, onion,shallot and eggplant.
- Sauté for 10 minutes.
- Add zucchini, peppers and tomatoes.
- Cook another 5 minutes.
- Stir the basil, parsley,salt, pepper and the balsamic vinegar.
- Mix thoroughly but carefully not to smash the vegetables.
- Transfer to prepared casserole.
- Cover with foil and bake for 45 minutes, until tender, but the vegetables should retain their shape. The vegetables release a lot of liquid.
- This Ratatouille is delicious straight from the oven, at room temperature, or cold. Fantastic sprinkled with freshly shredded parmesan cheese.
- Tip: For the seasoning, I suggest Emeril's Essence, Old Bay or anything you prefer to add a bit of nip.