This is one of my absolute favorite side dishes! So fresh and flavorful, homemade ratatouille transforms ordinary plates to something special. You can also make this simple one pot in advance, so its a great choice for a dinner party. Funnily enough, the star of the dish isn’t the eggplant. Its the incredible combination of sweet, salty, herby goodness that steals the show. The role of the eggplant is to act as a sponge to the incredible flavors and provide texture, which believe it or not make it an easy substitute for potato. Fewer carbs with a ton of health benefits might help convince you!
So it turns out eggplant (aka aubergine for my British readers ;)) is actually a fruit. But you definitely don’t want to take a bite out of this one! Sizzled in olive oil and infused with garlic, its heavenly. Much of this low calorie high fiber fruit is made up of water, making it great for weight loss and eliminating toxins. In addition to supporting digestion, you will also benefit from energizing B vitamins and hormone regulating manganese. Make sure you keep the skin on because this is where the antioxidants live. Referred to as ‘anthocyanins’ this class of phytonutrients are responsible for giving plants their blue, violet or red pigment and help fight the effects of aging.
Ingredients (serves 4):
1 medium/large eggplant, sliced and chopped into 1 inch squares
1 zucchini, thinly sliced widthwise and quartered
2 large tomatoes on the vine, chopped
1 14oz can crushed tomatoes (optional)
1 bell pepper, chopped
1 small red onion, chopped
5-10 Kalamata olives, sliced
Bunch of basil leaves, torn
2 tbsp light olive oil
1 tbsp evoo
1 tbsp lemon juice
8 small (4 large) garlic cloves, minced
1 tsp oregano
1 tsp chili flakes
Method
- Heat 2 tbsp light olive oil in a large frying pan and cook the eggplant for 7 minutes. Season with salt & pepper and add more oil if needed.
- Remove to a bowl lined with a paper towel.
- Salt & sauté the zucchini for a couple of minutes, remove and add to bowl.
- Pour 1 tbsp evoo to the pan and sauté the onion for 2 minutes over medium heat.
- Include the garlic, tomato, pepper, oregano, lemon juice, chili flakes & basil, and cook for 15 minutes (If using canned tomatoes, stir in after 5).
- Return the eggplant and zucchini to the pan and stir. Add the olives and heat for a further two minutes.
- Serve warm or keep refrigerated until your guests arrive 🙂
Wonderfully versatile… it literally goes with everything, I love mine with fish and as a side to eggs when I’m brunching (which is one of my favorite hobbies!).
enjoy!
