Ratatouille is originally a French dish from the Provence region. It is a versatile dish, you can eat it as a stew, a baked casserole or soup. It can also be used as a filling for crepes and omelets. It can be served as a side dish or main course. The Brazilian way is served as a main dish, stewed over rice. Simply delicious! Serves 4.
- 1 large eggplant cut into 2 inch cubes
- 2 zucchini cut into 2 inch cubes
- 4 Roma tomatoes diced
- 2 tbsp of tomato paste
- 2 garlic cloves minced*
- 1/2 yellow onion finely chopped*
- 1 red bell pepper
- olive oil
- salt and pepper to taste
- 2 cups of vegetable broth or water
- 1 tsp dried herbs the Provence
- fresh parsley or fresh basil chopped
- shredded Asiago cheese (optional)
“* If you can’t have onions or garlic, omit those and use 2 celery stalks finely sliced and a drizzle of truffle oil.
- Heat olive oil in a sauce pan, add onions, tomatoes and red peppers, salt and pepper and saute until onions are cooked and tomatoes bursting. Add garlic, egg-plant and zucchini. Then add vegetable broth or water, tomato paste and herbs.
- Cover and let it cook for 10 minutes or until egg-plant is soft. Let it stand covered for 5 minutes.
- Place it in a serving bowl. Sprinkle Asiago cheese, drizzle olive oil and garnish with fresh parsley or basil.
- Serve over your favorite steamed rice, white or whole wheat. It is also great over quinoa!