Ratatouille originated in the 18th century in the region of Nice. The word comes from the verb “to stir it up”. Basically, it is a chunky stew that was made to use up the last of the Summer Vegetables. It is a great entree or side dish that pairs well with a GF pasta, zucchini noodles, quinoa or just as a healthy snack. GF, V, VG

Ingredients:

3 tablespoons of olive oil

1/2 lg yellow onion chopped

2 eggplants ( approx 1lb)

1/2 teaspoon salt

3 cloves of garlic minced

2 cups of cherry tomatoes ( or 1 can of diced tomatoes w/ juice)

1 bell pepper ( red or yellow) seeded and cut in strips

2 medium zucchini cut in half and sliced

1/2 cup olives drained ( optional)

1 tablespoon of fresh thyme ( 1/2 tbsp dried)

1 teaspoon of Herbes de Provence

1 teaspoon of sweet paprika

1 teaspoon of dried oregano

Ground pepper

1 tablespoon of red wine vinegar

Fresh herbs to garnish ( basil, thyme, fresh oregano)

Instructions:

In a dutch oven or large sauce pan heat olive oil and add garlic, onion, zucchini, bell pepper and eggplant. Sauté for 10 minutes.

Add in your paprika, oregano, herbs de provence, thyme, salt and stir until fragrant.

Add in the tomatoes and olives and stir well.

Cover and cook for 15 minutes until vegetables are tender.

Stir in 1 tablespoon of red wine vinegar and add garnish of fresh herbs or even some toasted pine nuts or pepitas.

Bon Appetite !

Note: This dish should be on the thick side, but if you have used the fresh cherry tomatoes and it needs a bit more juice, just add in half a can of diced tomatoes with juice.

Health Benefits : High in fiber, B6, Vitamin C, potassium, magnesium, antioxidants etc. An all in one healthy dish!