Classic Ratatouille With Persian Additives | Nonalcoholic

eggplant

🥗Healthier: zucchini

💰Cheaper: mushrooms

Zucchini is lower in calories and mushrooms are often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and canola oil is generally less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese blend

Nutritional yeast is dairy-free and adds a cheesy flavor.

fresh basil

🥗Healthier: dried basil

💰Cheaper: basil paste

Dried basil has a longer shelf life and is often cheaper.

Cook the ratatouille a day before serving to enhance the flavors.

Heat olive oil in a pot.

Sauté chopped onion and minced garlic until translucent.

Add diced eggplant, zucchini, and bell peppers to the pot; cook until softened.

Stir in tomato paste, tomato puree, sugar, salt, turmeric, and red grape juice; mix well.

Add barberry and fresh parsley; combine ingredients.

Cover and let it simmer for a while.

Serve with fresh cheese on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens