Ratatouille
Ratatouille is the iconic countryside stew of Provence, France. The hearty combination of eggplants, carrots, tomatoes, zucchini and thyme could satisfy everyone.
Ingredients
- 2 eggplants
- 2 zucchini
- 1 lb tomatoes
- 2 carrots
- 2 cloves garlic
- 1 onion
- 1 spring fresh thyme
- 2 tbsp olive oil
- salt and pepper
Instructions
- Peel the eggplant and cut into cubes. Sprinkle with salt. Leave for 30 minutes.
- After 30 minutes pass, press eggplant between the palms of your hands to squeeze out water.
- Cut carrots into sticks.Slice onions and garlic.Cut zucchini into cubes.
- Blanch and peel tomatoes. Cut them into quarters.In a saucepan, place the tomatoes, thyme, garlic and bay leaf. Simmer uncovered for 15 minutes to make a thick sauce (no oil needed).
- In a large pot, add olive oil, onion and carrots. Cook until slightly brown.
- Add zucchini cubes to the onion-carrot mixture, and simmer for 10 minutes. Add the eggplant and the tomato sauce. Season with salt and peppers.
- Cover and simmer for about 1 hour, stirring from time to time.
Nutrition
Calories: 182kcalCarbohydrates: 27gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 41mgPotassium: 1194mgFiber: 11gSugar: 16gVitamin A: 6301IUVitamin C: 43mgCalcium: 68mgIron: 1mg
Did you make this recipe?Mention @Plantbasedrcp or tag #plantbasedrcp !