Information
Notes
This popular Mediterranean dish is delicious hot or cold. Good with a bowl of grated cheese for sprinkling, over hot ratatouille, or a bottle of fruity olive oil for drizzling over cold ratatouille.
Ingredients
- ¼ cup olive oil
- 1 onion, chopped
- 1 zucchini, sliced
- 1 small eggplant, about 8 oz (225g), cut into 1 in (2.5cm) cubes
- 1 red bell pepper, seeded, cored, and cut into 1 in (2.5cm) pieces
- 1 garlic clove, chopped
- 2/3 cup vegetable stock
- One 14.5 oz (411g) can chopped tomatoes
- 2 tsp chopped oregano, plus sprigs for garnish
- Salt and freshly ground black pepper
Directions
1. Heat the oil in a large casserole over medium heat. Add the onion and cook for about 5 minutes, until soft and transparent. Stir in the zucchini, eggplant, red pepper, and garlic, and cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
2. Add the stock, tomatoes with their juices, and the chopped oregano and bring to a boil. Reduce the heat to low and partially cover the pan. Simmer about 25 minutes, stirring occasionally, until the vegetables are tender.
3. Add salt and black pepper to taste. Transfer to a serving bowl and serve immediately, garnished with oregano sprigs.
Nutritional Information
Nutritional information is based on 1/8 teaspoon added salt per serving.