This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"How can people say they don't eat eggplant when God loves the color and the French love the name? I don't understand." -Jeff Smith, The Frugal Gourmet
This is a recipe that I almost decided not to work on. I served ratatouille in my restaurant because it was made by an old hippie that worked as a prep cook. I had his recipe and, as with most vegetarian dishes, it was full of fat (and not very good fat I might add). I am so glad that I worked on it. The key is the highest quality fresh mozzarella you can find. But even more important, the fresh herbs make the dish possible. I am not sure I would do this with dried herbs - it would taste like it was made in a (bad) vegetarian restaurant.
Servings: 4 | Serving size: about 2 cups
Cooking Time: 45 Minutes
This recipe can easily be multiplied but you'll need a big pot. Leftovers are great, and even better the second day. Reheat first and then top with the cheese.
Serve with 2 ounces of sourdough or gluten-free bread.
Place the eggplant in a large bowl and toss together with the 2 Tbsp. salt. Let sit for 30 minutes and then drain liquid from the bowl. Rinse the eggplant thoroughly in cold water and pat dry.
Heat the olive oil in a large stock pot over medium heat.
Add the garlic and sauté for about a minute. Then add the onions, cooking until they are translucent. Stir frequently so they won't brown.
Reduce the heat to low and add the peppers and zucchini and toss together for 7 - 10 minutes.
Add the tomatoes, eggplant, wine and tomato paste and toss together for 1 minute. Cook over medium heat until the peppers begin to turn slightly soft. This should take about 20 minutes.
Add the oregano, thyme, tarragon, basil and 1/2 tsp. salt. Stir and continue to cook over medium heat, but do not allow the vegetables to become mushy.
To serve, set the oven on broil. Divide the ratatouille into 4 bowls and cover each with 1 ounce of mozzarella and 1/2 ounce of parmesan. Pass under hot broiler until the cheese is melted and slightly brown. Serve immediately.
Serving size: about 2 cups
|Calories 368||Calories from Fat 128|
|% Daily Value|
|Total Fat 15g||23%|
|Saturated Fat 7g||34%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 45g||15%|
|Dietary Fiber 16g||62%|
|Vitamin A 31%||Vitamin C 219%|
|Calcium 50%||Iron 32%|
|Vitamin K 44 mcg||Potassium 1874 mg|
|Magnesium 125 mg|