Ratatouille is a French dish loaded with succulent Mediterranean vegetables. Think juicy tomatoes fresh off the garden vine, giant zucchini ready to split, and of course shiny purple eggplant.
This is an easy weeknight meal that makes a giant pot full of yum. I can practically promise you leftovers. Serve Mediterranean Ratatouille in a bowl on its own, with crusty bread, over risotto or even lentils. Maybe add a side of grilled chicken or make it a Meatless Monday! Ratatouille is super heart healthy, high in fiber, and low on the glycemic index. How could it not be with all of those veggies!
Speaking of veggies, do you have a CSA? We have been getting lots of eggplant with our weekly Boston Organics deliveries and I’m so glad I remembered this recipe. Save it for when you have more eggplant and zucchini than you know what to do with!
Ratatouille is a fantastic recipe for anyone with food allergies or sensitivities because it’s naturally gluten free, paleo, vegetarian, vegan, dairy free, soy free, and nut free. That’s a long list!! Keep this Ratatouille recipe in mind for your summer cook outs too. Or pair it with the Disney movie movie and maybe the monkeys will be more apt to eat it!
Bean will devour two bowls of Ratatouille whereas Sweet Pea asks for a small bowl without eggplant. I make a few dishes with eggplant and occasionally she will eat one or two pieces but she’s not a huge fan of the texture. I’ve always been flexible with the foods that the monkeys don’t like. However, I continue to serve them and never leave them out of a meal. I firmly believe that you have to try a food at least 10 times before you can say you don’t like it. And that’s not just for kids! Grown-ups too. Our palates change over time and you never know – you might surprise yourself!
- 1/4 cup olive oil
- 2 large onions, finely chopped
- 4 cloves garlic
- 1 large eggplant, cut into 1" cubes
- 3-4 medium peppers, cut into 1" chunks
- 4-6 small zucchini, cut into 1/4' slices
- 5-6 large ripe tomatoes, finely chopped, or 1 28-oz can of diced tomatoes
- 1 teaspoon salt
- 1 teaspoon coconut or date sugar
- 2 teaspoons dried oregano
- Warm the oil in a large pot over medium high heat.
- When hot, add the onions and garlic and cook for about 10 minutes, or until tender.
- Add the eggplant and peppers and cook for 5 minutes longer, stirring frequently.
- Add the zucchini, tomatoes (with juice), salt, sugar, and oregano.
- Simmer uncovered for about 30 minutes or until the vegetables are tender.
- Adjust the seasonings and serve hot or cold.
- - Use organic ingredients whenever possible.
- - Cooks beautifully in my dutch oven.