A classic recipe for ratatouille, made with eggplant, peppers, tomato, olives, mushrooms, peppers. One of my very favorite summer dishes and yes, this is the dish that made the 2007 movie Ratatouille such a hit!
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.
How do you pronounce the word ratatouille? It's easy! Just say [rat-uh-TOO-ee]. Three times now, you've got it!
RATATOUILLE
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 1/2-inch pieces (or 14 oz canned diced tomatoes)
- 1 small zucchini, chopped in 1/2-inch pieces
- 4 garlic cloves, sliced thinly
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
-
OPTIONAL
- 1/2 cup black olives (Kalamata if available), pits removed and halved
- 8 ounces fresh mushrooms, quartered
- 1/2 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.
(With optional ingredients) Per Serving: 58 Cal; 3g Protein; 2g Tot Fat; 0g Sat Fat; 10g Carb; 3g Fiber; 148mg Sodium; 1mg Cholesterol; Weight Watchers 1 point
Stacked Ratatouille
If there's more than one way to skin a cat, there's at least one more way to make ratatouille. In 2009, the hit recipe of the summer was Stacked Ratatouille, here shown in a version that feeds a crowd, but there's also a version for one or two. It's virtually the same ingredients as the Kitchen Parade recipe for Ratatouille (above) but turns out entirely different. BOTH are winners.
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Just found this website while surfing around. I used to attend the Weight Watchers meetings but after a year and 1/2 I lost about 11 pounds which left me hungry most of the time and by last Thanksgiving have pretty much put the weight back on. I started at about 128 and went down to 117. My Doctor says I should be at 112 to keep my cholesterol and blood pressure down. I keep going back up to 124 and can't get past this. I even joined jazzercize this past August but this isn't helping either. I used to be a size 4-5. Can anyone tell me what I can do to be successful in 2009? I have all the Weight Watcher tools and info which seems to overwhelm me. I need to stick to quick and easy recipes. If there are more than 4-5 ingredients I probably will not cook it. Any help or support would greatly be apperciated.