How I Turned One Dish Into Three Meals || Rustic Ratatouille

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a similar flavor profile with healthier fats.

eggplant

🥗Healthier: zucchini

💰Cheaper: yellow squash

Zucchini is lower in calories and can be a good substitute.

fresh basil

🥗Healthier: spinach

💰Cheaper: dried basil

Spinach adds nutrients and is often more accessible.

fresh tomatoes

🥗Healthier: canned tomatoes

💰Cheaper: tomato puree

Canned tomatoes can be more affordable and convenient.

Slice the eggplant into rectangles of similar size.

Slice the zucchini into similar sized pieces as the eggplant.

Sprinkle salt on the eggplant and zucchini to draw out moisture while prepping other veggies.

Press down on the eggplant and zucchini with a clean towel to remove excess moisture.

Heat olive oil in a large skillet over medium heat.

Brown the eggplant and zucchini in batches, setting them aside once done.

In the same skillet, cook diced onions and red bell pepper with salt and pepper until softened.

Add chopped parsley stems, grated garlic, and tomato paste to the skillet, cooking for 1-2 minutes.

Add 3/4 of the chopped tomatoes and some boxed wine to the skillet to form the sauce base.

Taste the sauce and adjust seasoning with salt if needed.

Layer the reserved eggplant and zucchini on top of the sauce in the skillet, followed by the remaining tomatoes.

Season the top layer with salt and pepper, cover with a lid, and cook for 10 minutes over medium heat.

Lower the heat and let it cook down for 20-30 minutes, adding a bay leaf and a clove of garlic.

Bring to a boil and simmer on medium-low for 20-30 minutes, salting at the end to avoid tough beans.

Serve with a slice of lemon and crusty French bread.

For day two, make an open-faced ratatouille sandwich with toasted bread, herbed goat cheese, cold ratatouille, and balsamic glaze.

For day three, heat the ratatouille and blend it to make a pasta sauce, serving it over bow tie pasta.

Cooking Techniques

Equipment Needed

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Dietary

Allergens