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Ratatouille - Deconstructed
A simple and flavorful recipe that's sure to be a favorite.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings:
6
Calories:
190 kcal
Course:
Main Course
Cuisine:
French
Ingredients
Ingredients for the sauce:
- 1 tablespoons extra virgin olive oil
- 1 shallot finely chopped, medium
- 4 cloves garlic minced
- 1 ounce can crushed tomatoes
- 2 teaspoons herbes de provence
- 1 teaspoon brown sugar
- 1 tablespoon balsamic vinegar
- ½ teaspoon salt sea salt
- ¼ teaspoon black pepper freshly ground
- ¼ cup basil fresh
Ingredients for the veggies:
- 4 tablespoons extra virgin olive oil divided
- 3 zucchini cut into ¼" dice, medium
- 3 bell pepper cut into ¼" dice, medium
- 1 eggplant aubergine, cut into ¼" dice, medium
- ½ cup kalamata olives pitted
- 1 cup cherry tomato red or yellow, sliced in halves, or grape tomato, fresh
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
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 190
% 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.