SERVES 8
SERVES 8
Ratatouille is great hot or cold, alone or with chicken, beef, or fish. Make this in advance and keep it in the refrigerator for quick meals.
⅓ cup plus 2 tablespoons olive oil
2 medium onions, thinly sliced
2 garlic cloves
1 can (28 ounces) peeled tomatoes, with juice
4 bell peppers, julienned
Salt and freshly ground black pepper
1 large eggplant, peeled and diced
3 medium zucchini, cut into ½-inch slices
Heat a large, deep skillet over medium heat. Add ⅓ cup of the oil and the onion. Sauté until translucent. Add the garlic and cook for 1 more minute. Remove onion and garlic from the pan and set aside.
Quarter the tomatoes, reserving any juice. Set aside. Layer the bottom of the skillet with the peppers, salt and pepper, and ¼ of the onion-garlic mixture. Then layer with the eggplant, more salt and pepper, and another ¼ of the onion-garlic mixture. Repeat the layers using the zucchini, then the tomatoes in place of the eggplant and finally topping with the remaining onion-garlic mixture. Pour in the reserved tomato juice and top with remaining 2 tablespoons of oil. Cover and simmer over very low heat for 35 to 40 minutes. Uncover and cook an additional 10 minutes to reduce the liquid.
For Level One Carbos and Veggies Meal
Omit the olive oil. Sauté the onion and garlic in a little tomato juice. Prepare as above and serve over whole-grain pasta or brown rice.
