Ratatouille is a traditional peasant's meal, because it was made with the fresh vegetables that any home garden might have. The rich beautiful colors and wonderful aroma will have your mouth watering before you have finished cooking it! I have come to love this dish for it's rich flavors and how well it fits into the Daniel Fast! It can be served alone or over rice to complete the meal.
Prep time: 10 min. Cook Time: 30 min. Serves: 8
3 Japanese Eggplants
3 Zucchini (of the same size as the eggplants)
1 medium Onion
2 Cloves Garlic
12 grape or cherry Tomatoes
1 Tbsp fresh Thyme
1Tbsp fresh Basil
1Tbsp fresh Rosemary
1/4 cup Olive Oil (divided)
2 Tbsp Balsamic Vinegar
pinch of salt and pepper
- Slice and quarter the Eggplants and toss with salt. Set aside to allow salt to take bitterness out of the eggplants.
- Slice and quarter the Zucchini. Set aside.
- In a large cast iron skillet or pan, heat 2 Tbsp. Olive Oil over medium heat.
- Add cut and salted Eggplant to the pan with a pinch of pepper and cook, stirring frequently for about 8 minutes, or until Eggplants are getting a little transparent.
- Remove Eggplants onto a paper towel lined plate.
- Add 2 Tbsp of Olive Oil to hot pan and add Zucchini. Add a pinch of salt and pepper and cook, stirring frequently until a little transparent.
- Remove Zucchini onto a paper towel lined plate.
- Turn down heat to medium low.
- Chop Onion and Garlic.
- Add 2 Tbsp of Olive Oil to the hot pan and add Onion and Garlic.
- Stir immediately and constantly until Onion is transparent.
- Add Eggplant and Zucchini back into pan. Stirring frequently.
- Chop fresh Thyme, Basil and Rosemary and add them to the pan. Mix all ingredients well together.
- Add Tomatoes and cook, stirring frequently until they burst open.
- Add Balsamic Vinegar and stir until all ingredients are well combined.
- Can be served warm or cold.