Ratatouille: A Fun Meal For Weight Watchers
Ratatouille – the movie.
Eons of years ago, I saw the movie Ratatouille, the acclaimed animated film about a rat chef with big culinary dreams.
As a certified foodie and pet lover, of course I enjoyed the movie. The cute talking rat. The food, food, food! The movie was fantastic. But that was it.
Over the years, I never gave the movie further thought.
Till some days ago, thanks to the limited food options in my keto diet, I was searching for other ways of cooking eggplant. And voila!
Ratatouille came up severally.
Ratatouille – the food.
Apparently, Ratatouille is actually a real food and wasn’t just invented for the movie.
How could I not have known that all these years? Later I will start claiming foodie. *rme*
This hearty country dish from the Provence region of France is an easy mix of seasonal vegetables, garlic, and olive oil.
You could eat it as a side dish with rice, yam, pasta, bread, etc. Or you could also enjoy it as a main meal, as it is quite filling thanks to all the veggies in it.
Some people prefer to make it as a salad, others make it as a soup.
It could be baked, roasted, or fried, with preparation time ranging from 30 minutes to a whole day.
This versatile meal can be prepared in so many different ways.
Let’s get cooking.
Ratatouille – the recipe
Just get your vegetables, including eggplants and zucchini (or cucumber), peppers, spices, olive oil, and you’re good to go.
If you decide to casually cut up your vegetables in small chunks, you will get something like this…
Or if you decide to carefully cut your vegetables in round slices, you will get something like this…
If you decide to dice your veggies, you’ll get something like this…
- 2 teaspoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1 large red bell pepper, coarsely chopped
- 1-1/2 cups chopped onions
- Your preferred spices and seasoning to taste
- 2 small zucchini (or cucumber), cut into 1-inch chunks
- 1 eggplant, trimmed and cut into 1-inch chunks
- 1 can (about 14.5 ounces) diced tomatoes with their juice
- 1 cup water
- Salt and freshly ground black pepper
- Heat the oil in a large pan over medium-high heat. Add the garlic, red pepper, onions and seasoning, and cook, stirring occasionally, until softened, 6 to 8 minutes.
- Add the zucchini and eggplant and cook, stirring occasionally, until softened, about 5 minutes.
- Add the tomatoes and their juice, water and salt and pepper to taste. Bring to a boil and then reduce heat to low, cover and simmer, stirring occasionally, for 20 minutes.
- Uncover and simmer, stirring occasionally, until the mixture is thickened, 15 to 20 minutes more.
- Remove from the heat. Taste and adjust seasonings.
NOTE: Zucchini can be gotten at most big supermarkets or fruit markets. But if you are using cucumber instead, add it last so it doesn’t get too soft.
What do you think of this recipe? Will you give it a shot? Drop your comments below.
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See you tomorrow for our post about women on the More Than Rubies segment.