Eggplant Ratatouille SRC

Eggplant ratatouille is the perfect end of summer recipe!

Why?

Because ratatouille is made all of the vegetables that are abundant in the farmer's markets right now:  eggplant, tomatoes, zucchini, onions and red peppers:  This seasonal recipe, which originates from the Provence region of France, captures the flavors of summer and is economical, easy, and delicious.

I found this ratatouille recipe on a blog called The Tasty Cheapskate  which was my Secret Recipe Club assignment for the month of September. I was absolutely intrigued by the theme of her blog and this recipe, which was part of a challenge to feed a family of six on less than $10/day!! 

My family especially loved this recipe mixed into pasta ( Gluten free brown rice pasta from Trader Joe's). I cooked the ratatouille a little longer so the eggplant became soft and sticky and mingled with the red pepper, onions, and zucchini for an exceptionally tasty pasta dish.

It can also be eaten over rice or quinoa or eaten as a spread on gluten free bread or crackers! ( The Tasty Cheapskate featured a gluten free cracker for her September assignment)  no matter how you serve it , ratatouille is a welcome addition to any meal!

Of course this recipe meets gluten free and vegan standards! Enjoy

Eggplant Ratatouille

Serves 4-8

Prep time: 30 minutes

3 Tbsp olive oil

1 medium eggplant, cut into chunks ( about 1 inch) 

1 medium onion, sliced

1 large red bell pepper, chopped

1 medium zucchini, chopped in medium chunks

1 garlic clove, chopped fine

2 large tomatoes, chopped

1 tsp salt (I left it out)

2 Tbsps fresh basil, chopped 

The recipe called for a Tablespoon of sugar which I eliminated!

In large skillet, heat olive oil. Add eggplant, onion, pepper, and zucchini and saute for about 15 minutes, stirring occasionally.

Add garlic and cook a minute or two more. Add tomatoes and salt. Cook, covered, until vegetables are tender, stirring occasionally. 

Cut up zucchini, eggplant, red pepper, tomatoes , garlic and onions

Saute vegetables in a skillet

Ratatouille

       Variation: Add some dry red wine to the mixture while cooking down.. for extra flavor

       Variation: Toss the Ratatouille over gluten free pasta.. In French " touiller" means to toss!!

Gluten Free Tip of the Week: 

If you want to make Gluten Free Matzo Balls, the following recipe is amazing and tastes every bit as good as a regular matzo balls - very easy and just a few ingredients- Gluten Free Matzo Balls

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