My husband (who can eat just about anything) requests this meal, and I realized I have not made it in quite some time. It is easy to prepare, very hardy, and incredibly tasty. We had it for dinner last night. Prepare for your kitchen to be filled with a wonderful aroma! Ratatouille is perfect for special diets, and is a comfort food to turn to while on the yeast elimination diet. It is a perfect recipe for this time of year, as we eagerly await the arrival of zucchini, eggplant, and tomatoes from our garden...and then have to try to figure out what to do with them all!
Ingredients (serves 6-8):
2 T olive oil
2 onions, diced
2 eggplants, cut into 1 inch cubes (no need to take the skin off)
3 medium zucchinis, cut into 1 inch cubes
1 35 oz can diced tomatoes or 2 1/2 C diced fresh tomatoes
2 T tomato paste
4 cloves of garlic, minced
1 T dried oregano
2 t salt
1 t ground pepper
1/3 c Milled Flax Seed or Hemp Seed (optional)
Heat the olive oil in a dutch oven. Add the onions and let cook for about 3 minutes, then add all of the other ingredients except for the flax or hemp (if you are using one of these). The pot will be very full like this:
Stir to combine and bring to a boil. Lower the heat to a simmer and put the lid on the dutch oven. Allow to simmer for about 20 - 25 minutes or until the veggies have reduced down and "melted" together. Then stir in the optional flax or hemp. It will look like this:
* Perfect over chic peas
* Pour over rice, quinoa, or millet
* Great with flat bread or crackers
I had mine straight up:
* If you add the flax or hemp, it will kick up the nutritional value, thicken the Ratatouille, and make it even heartier!
* Cut the recipe in 1/4 to make a wonderful dip for your guests.
* Ratatouille is a hit with my 11 year old niece who needs to be tricked into eating her veggies!
* This can also be made in the slow cooker - combine all ingredients (except for flax or hemp) and cook on high for 3 1/2 - 4 hours or on low for 7 - 8 hours. If using flax or hemp, stir in at the end.