|2 servings||calories per servings 520||protein serving 17 g||carbs per serving 87 g||total fat per serving 17 g|
Ratatouille is a traditional French dish of chopped tomatoes, zucchini, eggplant, sweet peppers and onions stewed together in olive oil and herbs (Not to be confused with confit byaldi, a variation of the dish in which the vegetables are thinly sliced and roasted slowly in the oven). In this version, the surprising dense and satisfying veggie mixture is spooned over al dente linguine and sprinkled with fresh basil, amping up a simple vegetable pasta dinner to something kind of spectacular.
|Nutrition Facts||/ Per Serving|
|Total Fat||17 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Total Carbohydrates||87 g|
|Dietary Fiber||20 g|
Prepare your mise en place: Peel and dice onion. Peel and mince garlic. Peel and cut eggplant into 3/4-inch cubes. Cut zucchini into 1/2-inch cubes. Remove stems and seeds from sweet peppers, and cut flesh into 1/2-inch cubes. Pick and finely chop oregano leaves. Pick and chop basil leaves. Dice tomatoes, reserving their juice
Fill a medium saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and set over high heat. This is your pasta cooking water.
Place a large saucepan or small stock pot (you want something deep with a fairly wide base) over medium-high heat. Add 1 tablespoon olive oil. When oil is hot and shimmery add eggplant and cook without disturbing until bottom is lightly browned, 2 - 3 minutes. Stir, and cook 1-2 minutes more. Transfer to a plate or bowl, and set aside.
Reduce heat to medium. Add onion and garlic. Cook, stirring occasionally, until they start to become translucent, 3-4 minutes.
Stir in zucchini and peppers. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Drizzle with 1 tablespoon olive oil. Cook, stirring occasionally, until zucchini begins to soften, 2-3 minutes.
Stir in eggplant and tomatoes and their juice. Cover, reduce heat to low, and cook 10 minutes, stirring occasionally.
While the ratatouille is simmering, add linguine to boiling water. Cook, stirring occasionally, until tender, about 10 minutes. Drain.
To ratatouille pot, add oregano and half of basil. Taste and adjust seasoning as desired.
Divide linguine between 2 plates. Top with ratatouille, and sprinkle with remaining basil. Enjoy!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...