Ratatouille - Deconstructed
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Unrated
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Prep Time
20 mins
-
Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
6
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Calories
190 kcal
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Course
Main Course
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Cuisine
French
Ratatouille - Deconstructed
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
Ingredients for the sauce:
- 1 tablespoons extra virgin olive oil
- 1 medium shallots finely chopped
- 4 cloves garlic minced
- 1 28-ounce can crushed tomatoes
- 2 teaspoons herbes de provence
- 1 teaspoon brown sugar
- 1 tablespoon balsamic vinegar
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup fresh basil
Ingredients for the veggies:
- 4 tablespoons extra virgin olive oil divided
- 3 medium zucchini cut into ¼" dice
- 3 med bell peppers cut into ¼" dice
- 1 medium eggplants aubergine, cut into ¼" dice
- ½ cup pitted kalamata olives
- 1 cup fresh cherry or grape tomatoes red or yellow, sliced in halves
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Instructions
Directions for the sauce:
- Heat oil in a medium-size pot over medium heat. Add shallots, stir and allow to soften for 3-4 minutes. Add Herbes de Provence and garlic and continue to cook for another minute.
- Add tomato puree, brown sugar, salt, and pepper. Bring to a boil, then reduce heat and simmer till thick and fragrant, about 45 minutes. Add fresh basil, taste and add more salt and pepper as needed
Directions for the veggies:
- Add 1 tablespoon olive oil to a large sauté pan and heat over medium high heat till hot but not smoking. Add chopped zucchini, stir and sauté until tender-crisp, about 3-5 minutes. Don't let it get soft and mushy. Remove from pan and set aside.
- Repeat step 1 with peppers and eggplant in separate batches. Use 2 tablespoons of oil for the eggplant. If it looks too dry while cooking add a bit more. Eggplant tends to soak up a lot of oil so sometimes I add a bit of chicken broth or white wine instead of extra oil to keep the fat level lower.
- Combine all of the veggies. Add olives and fresh tomatoes. At this point, you can either combine the sauce with the vegetables and serve as a ragout or keep the veggies and sauce separate. Serve over pasta rice or polenta. Another idea is to serve as a sauce over grilled chicken.
Notes
- Note: I love to garnish this Ratatouille with fresh herbs or a few sprigs of arugula. Sometimes I sprinkle a little Feta cheese over the top for a bit of delicious saltiness.
Nutrition Information
Show Details
Calories
190kcal
(10%)
Carbohydrates
15g
(5%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
1g
(5%)
Cholesterol
0mg
(0%)
Sodium
383mg
(16%)
Potassium
636mg
(18%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
2395IU
(48%)
Vitamin C
99.9mg
(111%)
Calcium
47mg
(5%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Calories | 190kcal | 10% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 0mg | 0% |
| Sodium | 383mg | 16% |
| Potassium | 636mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 2395IU | 48% |
| Vitamin C | 99.9mg | 111% |
| Calcium | 47mg | 5% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
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