Fresh Ratatouille

This is a delicious, slow-baked stew prepared in the dehydrator that can be served as an entrée, a side dish, or as a filling in a collard wrap burrito.

Serves 2

Ingredients

¹⁄₂ medium eggplant

1¹⁄₂ teaspoons salt, divided

4 tablespoons olive oil

¹⁄₄ cup red bell pepper

¹⁄₄ cup sun-dried tomatoes, soaked

2 cloves garlic

4 tablespoons onions, diced

1 tablespoon herbes de Provence

1 cup tomatoes, thinly sliced

1 cup zucchini, thinly sliced

¹⁄₂ cup yellow or red bell peppers, thinly sliced

¹⁄₂ cup yellow summer squash, thinly  sliced

1. Slice the eggplant into thin round slices, sprinkle with 1 teaspoon salt, and brush with olive oil. Dehydrate at 115°F for 12 hours.
2. Prepare the sauce in a food processor with the S blade. Process the red bell pepper, sun-dried tomatoes, garlic, onion, ¹⁄₂ teaspoon salt, and herbes de Provence until well mixed but still chunky.
3. Toss the sliced vegetables and eggplant together with the sauce and place into a casserole dish.
4. Serve as is, or dehydrate at 145°F for 2 hours and serve warm.

Per Serving

Calories: 198

Fat: 14 g

Protein: 4 g

Sodium: 447 mg

Fiber: 5 g

Ratatouille

Ratatouille is a vegetable and herb stew, originated in France, that is prepared with different combinations of tomatoes, squashes, and spices, depending on the region. The three most popular ways to serve ratatouille include as a tossed stew, in a layered casserole, or as an arrangement of the vegetable rounds. (This delicious traditional dish was featured in the 2007  animated Walt Disney film of the same name.)