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Ratatouille à la Casablancaise

  • 8servings
  • 40minutes
  • 87calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 large (1 1/4-1 1/2 pounds) eggplant , peeled and cut into 1/4-inch cubes

  2. 1 1/2 teaspoon(s) salt , divided

  3. 3 tablespoon(s) extra-virgin olive oil

  4. 1 teaspoon(s) extra-virgin olive oil

  5. 1 medium yellow summer squash , peeled and cut into 1/4-inch cubes

  6. 1 red bell pepper , diced

  7. 3 medium tomatoes , peeled (see Tips & Techniques), seeded, and diced, or 1 cup drained canned diced tomatoes

  8. 2 clove(s) garlic , minced

  9. 1 1/4 teaspoon(s) ground cinnamon

  10. 1 teaspoon(s) sugar

  11. 1/4 teaspoon(s) freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Place eggplant on a baking sheet and sprinkle with 1 teaspoon salt; let stand for 30 minutes. Rinse and pat dry.

  2. Heat 3 tablespoons oil in a nonstick skillet over medium-high heat. Add the eggplant, squash, and bell pepper. Cook, stirring, until the vegetables are soft, 8 to 10 minutes. Transfer to a large bowl.

  3. Add the remaining 1 teaspoon oil to the pan. Add tomatoes, garlic, cinnamon, sugar, the remaining 1/2 teaspoon salt, and pepper. Cook, stirring, until the tomatoes begin to break down, 3 to 5 minutes. Add to the bowl with the eggplant mixture and stir to combine. Cool to room temperature before serving, for the best flavor.

  4. Carb Servings: 1 1/2 vegetable, 1 fat. Carbohydrate Servings: 1. Nutrition Bonus: Vitamin C (50% daily value), Vitamin A (20% dv).

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