Skip to content Skip to sidebar Skip to footer

Widget Atas Posting

Grandma Toulia’s Ratatouille

Grandma Toulia’s Ratatouille Recipe - This dish is almost too beautiful to eat. My grandmother taught me how to make ratatouille, and it has become a staple for me whenever I entertain. Put this beauty on the dinner table and your friends and family will think you spent all day making it.

SERVES 6
MACROS
Fat: 9.6 g
Carbs: 16 g
Net carbs: 11.2 g
Protein: 4.3 g
Fiber: 4.8 g
Grandma Toulia’s Ratatouille recipe



Ingredients

  • 2 zucchinis
  • 2 yellow squash
  • 2 Chinese eggplant
  • ¼ cup (60 ml) olive oil, divided
  • 1 onion, diced
  • 2 cloves garlic, finely minced
  • Sea salt and black pepper
  • 1 (28-oz [794-g]) can crushed tomatoes
  • 2 tbsp (30 ml) harissa sauce or garlic chili paste
  • 1 tbsp (3 g) finely chopped fresh thyme
  • 1 tbsp (3 g) chopped fresh basil, to garnish

How to make Grandma Toulia’s Ratatouille

  1. Preheat the oven to 375°F (190°C, or gas mark 5).
  2. Thoroughly wash the zucchinis, yellow squash and eggplant and wipe them dry. Use a sharp knife to slice them into approximately $$-inch (1.6-mm) rounds. Set them aside.
  3. To make the sauce, heat 2 tablespoons (30 ml) of olive oil in a 12-inch (30-cm) cast-iron or oven-safe skillet over medium-high heat. Add the onion and garlic and sauté for 5 to 7 minutes, or until the onion is tender. Season with salt and pepper and add the tomatoes, harissa sauce and thyme to the pan.
  4. Stir the sauce to combine all the ingredients and simmer for 7 to 10 minutes to thicken the sauce. Turn the heat off and begin adding the vegetables.
  5. Arrange the vegetables in an alternating pattern—zucchini, eggplant, yellow squash—on top of the sauce from the outer edge of the pan toward the center. Drizzle the remaining 2 tablespoons (30 ml) of olive oil on top of the vegetables and season with salt and pepper.
  6. Bake the ratatouille for 40 to 45 minutes, or until the tomato sauce is bubbling and the vegetables are tender. Garnish with fresh basil.
PRO TIP: If you can’t find Chinese eggplant, use Italian eggplant. They are the fat ones commonly found in most grocery stores. Just make sure you cut them to roughly the same size as the zucchini and yellow squash. You may have to cut them in half or into quarters.