How to Make Ratatouille (Pisto Manchego) | easy mediterranean diet recipes

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.

Dice eggplant into one-quarter inch pieces and sprinkle with salt; let it rest between paper towels to wick away moisture.

Dice the rest of the vegetables (zucchini, bell peppers, onion) into one-quarter inch pieces.

Mince pickled garlic for a tart spicy addition to the sauce.

Add about 4 tablespoons of extra virgin olive oil to a pan over medium-high heat and sear the eggplant for 3 to 5 minutes.

Lower the heat to medium and cover the pan for another 3 minutes; reserve the eggplant to a paper towel-lined bowl.

Add a little more olive oil to the pan and sauté the zucchini for a few minutes until browned but still crunchy; remove and reserve with the eggplant.

Add 1 tablespoon of olive oil to the pan, then stir in onions, salt, cumin, oregano, garlic, and bell peppers; cook for a few minutes.

Add one can of diced tomatoes to the pan and cover for 5 to 7 minutes on medium heat.

Chop parsley for garnish while the sauce simmers.

Return the reserved eggplant and zucchini to the pan, lower the heat, and let the sauce reduce while frying the eggs sunny-side up in extra virgin olive oil.

Sprinkle chopped parsley and grate manchego cheese over the dish; add salt and pepper before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens