Easy, Classic Ratatouille by ‘Stirmaker’ Christine

Ratatouille isn’t just that adorable Pixar movie that somehow made rats lovable. It’s a classic French dish that has been around for centuries. If we are getting fancy some call it a Provencal stew because it’s origins and are from the Provence region of France. For me, it is a genius way to use up those leftover squash, peppers, and tomatoes that I just can’t help but buy in abundance at the farmer’s market. This dish is both hearty and healthy– the best combination. It is comforting, but won’t leave you feeling guilty like so many comfort foods do because it is chocked full of deeply flavorful sautéed vegetables. Some people eat this dish on it’s own, but I prefer to eat mine with fluffy, buttery rice. It is the perfect base to soak up all that yummy stewed sauce!

img_8147Did I mention this dish is as simple as it gets? It comes together in 20-30 min, making it great for those busy weekdays. It’s pretty enough to serve as a side or main dish at a dinner party as well! When I made it last week, I had a few friends over and we enjoyed it with a glass of wine and some bruschetta as an appetizer. It felt like we were having a gourmet Mediterranean feast! It is one of those easy, throw-together meals that still makes an impression. It’s a keeper y’all!

img_8265

INGREDIENTS

Della Rice, Basmati, cooked as directed

1 Tbsp Olive oil

1 Red Onion, roughly chopped

3 Cloves Garlic, finely chopped

1 Eggplant, roughly chopped

1 Zucchini, roughly chopped

1 Orange Bell Pepper, roughly chopped

1 Yellow Bell Pepper, roughly chopped

2 Tomatoes, roughly chopped

1 C Canned Chopped Tomatoes (I used Pomi, but any brand will work here)

1 Tbsp Herbs de Provence

Fresh Basil, about 2 Tbsp, chopped

img_8261

DIRECTIONS

1. Cook rice as directed

2. While the rice is cooking, place a heavy bottomed pan or cast iron skillet over medium heat and add the olive oil.

3. Once the pan has gotten a chance to heat up add chopped onion and garlic (make sure pan isn’t too hot or the garlic will burn) and cook until onions begin to become translucent and cooked through.

4. Next, add the the bell peppers, eggplant, zucchini. Season with salt and pepper and Herbs de Provence. Let the vegetables cook down for about 10 min.

5. Add the both the fresh tomatoes and canned tomatoes next and cook for another 5 min.

6. Once the vegetables have turned into a thick, bubbly stew, it is ready to serve! Add a generous amount of fresh basil to the stew and ladle over warm rice. Salt and pepper to taste. ENJOY!

Note: If you want to add meat to this dish it would be great sweet or hot Italian sausage or baked chicken.

img_8289

img_8286ratatouille-della-rice

Leave a Reply

Your email address will not be published.