Ratatouille for Two
Ratatouille is a lovely traditional French stewed vegetable dish which can be served on rice, herbal couscous or potatoes.
Serving Size: 2
- 2 small onions, cut in quarters
- 4 cloves garlic, sliced
- 1 eggplant, cut in bite sized pieces
- 2 bell peppers, de-seeded and cut in bite sized pieces
- 4 tomatoes, cut in large pieces
- 1 zucchini, cut in bite sized pieces
- 1-3 tbs. olive oil
- 2-3 teaspoons herbs de Provence
- salt to taste
- dash of cayenne pepper
- 3-4 tbs. liquid (it can be tomato paste with water, or often, if a jarred bell pepper is used, it can be the liquid from the jar).
- In a large skillet or frying pan, place the olive oil and begin to saute the onion.
- Add the bell pepper pieces, and the zucchini pieces.
- When they begin to soften, add the eggplant, garlic and tomatoes.
- Add the seasonings and lightly saute all the vegetables until al dente.
- Add a bit of liquid so the vegetables don’t stick to the pan, but not so much that they are swimming in liquid.
I usually use either the yellow or red bell peppers. They are sweeter and milder than the green ones, but usually more expensive.
Using 1 of each (the yellow and the red) gives the dish a more colorful appearance.