Ratatouille

Now that the nights are cool again at last, there are other sure signs of autumn’s onset. Goldenrod swaying in the sun. A hint of russet peaking through green hillsides with southern exposures. The familiar V of waterfowl migrating south. Another is the abundance at the farmers’ market – and the grocery store – now overflowing with the last of late-summer fruits and vegetables and the first of fall’s fresh, pungent apples and firm, earthy squashes. Truly, we are blessed by bounty.

Pair plump eggplant with vine-ripened tomatoes for this week’s seasonal dish, ratatouille. Pronounced ra-tuh-TOO-ee, it’s a side dish that originated in the Provence region of southern France but is prepared with ease in our own kitchens. With no added fat, this version of ratatouille is especially healthful yet still rich with flavor, thanks to the balsamic vinegar.

Serve as a side dish with grilled or baked pork, a green salad and a crusty loaf and you’ll sit down to a fast, satisfying meal.

It’s also delicious spread on fresh bread smeared with a thin layer of cream cheese.

Ratatouille reheats well in the oven or microwave and can also be served cold, for example, as a side on a main dish salad.

If you don’t happen to have fresh tomatoes on hand, canned diced tomatoes are as good as the fresh – and maybe better. If you like, add fresh mushrooms, peppers and olives when sautéing the vegetables and top with a shaving of Parmesan.

Kitchen Parade is written by second-generation food writer Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Have a favorite way to prepare plump purple eggplant or svelte Japanese eggplant? Share a favorite recipe via e-mail.

RATATOUILLE

Celebration of earthly bounty

8 ¾-cup servings
Hands-on time: 25 minutes
Total preparation time: 50 minutes

1 medium eggplant, cut in 1” cubes
1 medium onion, chopped
1 large tomato, cut in ½” pieces (or 14 oz canned diced tomatoes)
1 small zucchini, chopped in ½” pieces
4 garlic cloves, sliced thinly
1 tablespoon balsamic vinegar
Salt and pepper to taste
Optional Ingredients:
½ cup black olives (Kalamata if available), pits removed and halved
8 ounces fresh mushrooms, quartered
½ red or green pepper, chopped
Parmesan cheese (fresh if available)

Preheat oven to 400F. Place 1 tablespoon water in a large skillet and bring to boil over medium heat. Add the eggplant and onion and sauté, stirring occasionally, for 4 minutes or until beginning to soften. Meanwhile, clean and cut the remaining (including optional if using) vegetables. Add as ready, stirring occasionally. Simmer for 10 – 15 minutes, stirring occasionally. Remove from heat and season with salt and pepper to taste. Add balsamic vinegar, stirring to distribute. Transfer to a baking dish lightly sprayed with cooking spray. Bake 25 minutes. If desired, after baking 20 minutes, remove dish from oven and top with Parmesan. Return to oven for final 5 minutes. Serve immediately.

NUTRITION ESTIMATE (Without optional ingredients) Per Serving: 30 Cal (6% from Fat, 14% from Protein, 80% from Carb); 1 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 7 g Carb; 2 g Fiber; 13 mg Calcium; 0 mg Iron; 5 mg Sodium; 0 mg Cholesterol, Weight Watchers 0 points (With optional ingredients) Per Serving: 58 Cal (23% from Fat, 18% from Protein, 59% from Carb); 3 g Protein; 2 g Tot Fat; 0 g Sat Fat; 1 g Mono Fat; 10 g Carb; 3 g Fiber; 49 mg Calcium; 1 mg Iron; 148 mg Sodium; 1 mg Cholesterol, Weight Watchers 1 point

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October 11, 2002