Ratatouille is one of my favorite meatless dishes. It’s affordable and easy to make. The dish originates from the Provence region of France, and there are many different ways to make it.

This is my recipe but you can add or subtract any of the veggies you want, although the tomatoes and eggplant are the stars of the dish.

Ingredients:

1 eggplant

1 medium red or yellow onion

1 head of garlic 

2 medium tomatoes or  3 to 4  romaine tomatoes

1/2 of a large red pepper

1 yellow squash

1 zucchini

1  crookneck squash

1/2 cup of vegetable broth

Spices: black pepper and salt

(optional: garlic powder, cajun seasoning, basil, oregano, parsley)

*I add turmeric for its health qualities.

 

I like texture to my Ratatouille, so I roast my vegetables. Toss the zucchini, squash, and eggplant in olive oil and cook in an oven at 350 to 400 degrees for about fifteen minutes Make sure you season well. *Remember to always season in layers as you cook per Rachel Ray.

Meanwhile, heat olive oil in a large stew pot and saute the garlic for about five minutes. Add the onion and red pepper and let them soften. Remove your pan of roasted veggies from the oven and add them to the pot.

Lastly, add the fresh tomatoes and let everything meld together for about ten minutes. Some people use canned tomatoes, but I think the fresh tomatoes give the dish that extra spark of deliciousness.

I added some jalapeno peppers to give my serving to give it a kick. (I actually put too many in and had to pull them out. My mouth was on fire.)

You can also add a splash of hot sauce and even some parmesan cheese on top. 

I like to pair it with some heated tandoor naan flatbread spread with butter. If you’re looking for a heartier meal, scoop the Ratatouille over a bed of brown rice.

I hope you give this recipe a try. It’s so darn good.

Stay blessed,

Barbie