We are still in France rooting for our Reggae Girlz at the FIFA Women's World Cup, so here is another French inspired recipe, full or veggies...full of flavor! Ratatouille is a classic French dish made with eggplants, zucchinis, squash, tomatoes and is so easy to make.
From our kitchen to yours, enjoy!
INGREDIENTS: 2 medium eggplant, halved then sliced about 1/2 inch thickness kosher salt 2 tbsp. extra-virgin olive oil, divided Freshly ground black pepper 1 large onion, chopped 2 bell peppers, chopped 1 bay leaf 1 tbsp. tomato paste 1/2 c. dry white wine 2 zucchinis or yellow squash, sliced into 1/4 " rounds 3 cloves garlic 2 medium tomatoes, sliced 1 tsp. dried oregano pinch of crushed red pepper flakes
3 sprigs fresh thyme 2 Tbs chopped fresh basil and more for garnish Crusty French baguette (for serving)
DIRECTIONS: Place the eggplant in a colander and toss with a big pinch of salt. Let it sit for about 20 minutes, then pat the eggplant dry to remove excess moisture. In a Dutch oven (or a large pot), heat 1 tablespoon oil. Add eggplant and season with salt and pepper. Cook until golden all over, around 6 minutes, then remove the eggplant. Add remaining tablespoon of oil to the pot. Add the onion, bell peppers, thyme sprigs and bay leaf. Cook, stirring occasionally, until onion and peppers are become tender, about 5 minutes. Add the tomato paste and stir until it’s fragrant, about 1 minute, then deglaze the pan with the white wine and reduce until most of the liquid has evaporated. Stir in zucchini and cook until tender, about 4 minutes more. Stir in garlic, tomatoes and oregano. Season the mixture with red pepper flakes, salt and pepper and cook, stirring occasionally, until the tomatoes start to break down. Add the eggplant back to the pot along with the fresh chopped basil, stir to combine. Garnish with basil or thyme sprigs and serve with the baguette.
