The Better Way To Make Ratatouille

eggplant

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories and cabbage is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and vegetable oil is usually less expensive.

Cut up 2 medium eggplants, about 1 pound total.

Cut 2 medium zucchini and 1 yellow squash into about 1/2 inch thick pieces.

Chop 1 large red onion and cut 2 bell peppers (1 green, 1 yellow or red) into similar-sized pieces.

Measure out 12 ounces of cherry tomatoes and 3 ounces of tomato paste.

Chop 8 cloves of garlic coarsely.

In a 4-quart non-stick pan, heat olive oil over medium heat (about 6 out of 10).

Add the eggplant to the pan and cook for about 5 minutes, ensuring all pieces make contact with the pan.

Check the doneness of the eggplant; it should be about 80-85% cooked. If not, add a splash of water to accelerate cooking.

Remove the eggplant from the pan and set it aside in a bowl.

Lower the heat to about 4 out of 10 and add more olive oil to the pan.

Add the zucchini and yellow squash to the pan and cook for about 6 minutes, stirring occasionally.

Remove the zucchini and squash from the pan and set aside in the bowl with the eggplant.

Add more olive oil to the pan, then add the chopped onion and bell peppers, cooking until softened.

Combine all the cooked vegetables back in the pan, then add the cherry tomatoes, tomato paste, garlic, hot red pepper, white wine, and red wine vinegar.

Season with salt to taste and stir well to combine all ingredients.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary