Food Friday Featuring: Nutrient-Rich Ratatouille
Ratatouille is one of my favourite meals. I usually make it in my slow cooker, allowing the flavours to mix and meld for hours. While searching through my fridge at 5 p.m. the other day, I decided that I would make this delicious dish on the stove as I was short on time.
It turned out beautifully and tasted just as good (dare I say even better) than the original. I posted a picture of the finished product on Instagram and received a request in one of the comments as well as a couple of emails asking for the recipe. So without further adieu!
1 eggplant peeled and diced
2 tablespoons extra virgin olive oil
1 onion, chopped
2 zucchinis sliced in 1/2 inch, half moons
1 28 oz can diced tomatoes
1 1/2 cups baby spinach (washed and dried)
Preheat the oven to 450 F and set to broil. Line a baking sheet with parchment paper. Place the diced eggplant on top of the baking sheet and spread it out evenly before placing in the oven. Broil for 5 minutes, turn the cubes over and then broil for an additional 5 minutes. You may have to add an extra ten minutes of broil time depending on your oven. Once the cubes are soft and brown, pull them out of the oven and set the tray aside to cool.
Meanwhile, heat the olive oil in a non stick sauté pan and then add the onions. Cook until golden brown. Add the zucchini and sauté for an additional 5 minutes, then add the eggplant and diced tomatoes. Cook on medium heat for about 30 minutes, stirring periodically.
This is great served on top of mashed potatoes or as a stand alone dish with crusty French bread!