This Mediterranean dish is low in carbs and quite filling.
Just an eggplant and me. It was a slender young thing, all in shiny dark purple. Almost too beautiful to slice up.
But I was hungry.
Ratatouille takes minutes to prepare. It’s deliciously Mediterranean, redolent of olive oil. It’s filling. And low-carb.
I sharpened my knife.
- 1 eggplant weighing about 3/4 of a pound
- 1 large onion
- 2 slender zucchini
- 2 large, very ripe tomatoes
- 1 large red bell pepper (or 1 medium red and 1 medium green)
- 2 garlic cloves, minced
- Olive oil
- Salt and pepper
Cut the eggplant into slices as thick as your thumb. Cut each slice in half.
Slice the onion into thick rings; halve each slice.
Cut the zukes into slices the same width as the eggplant, but do not halve.
Chop the tomatoes into rough chunks. Do the same with the bell pepper.
Mince the garlic.
Heat 1/4 cup olive oil in a wide pan. Add onions and fry until starting to soften. Add all the other vegetables, including garlic.
Drizzle a little more olive oil in. Cook for 5 minutes over a medium flame, stirring once in a while.
Cover pot, lower flame, and cook without uncovering for 15 minutes.
Season with salt and pepper, stir, cover again, and cook another minute or two. Taste for seasoning. Ratatouille is done when the eggplant is cooked through and everything is kind of soupy.
Pronto! Eat hot, at room temperature, or cold, with crusty bread to mop up the sauce.