Ratatouille is traditional dish from Provence, France. Basically, it's a hearty vegetable stew. It can be eaten hot or cold and you can eat it alone or over pasta or rice. It's extremely healthy and full of fiber! I add cannellini beans to make it more substantial and to add extra fiber and protein.
Ingredients:
a few tbls of extra virgin olive oil
1 sweet onion-diced
4 cloves of garlic-minced
1 green bell pepper-diced
1 zucchini- sliced or cubed
1 eggplant- cut into cubes or sliced if you buy the mini eggplants (about 1 lb total)
1-2 yellow squash-sliced or cubed
1 28oz can of diced tomatoes- don't drain them
1 14 oz can of cannellini beans- drained and rinsed.
Seasoning: I use fresh herbs from my garden, but if you don't have them, dried herbs are fine. I didn't measure anything, but about a teaspoon of each maybe.
thyme
basil
oregano
rosemary
parsley
salt and pepper
In a large pot, drizzle about 2 tbls of olive oil (med high heat). Saute the onion, pepper and garlic until it has soften. Add zucchini, squash, and eggplant to the pot and saute them until they start to soften as well. Add more olive oil if you need to. Season with herbs, salt and pepper, and mix in the tomatoes and cannellini beans. Cover and simmer for 30-40 minutes. The longer you simmer it together the better!
Enjoy.
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