Layered Ratatouille
This layered ratatouille is cooked in the traditional method, where each ingredient is first cooked alone before being put into the pot to simmer together.
Servings: 3 - 4 people
Calories: 223kcal
Ingredients
- 1 lb zucchini, sliced into ¼” rounds
- 1 lb eggplant, sliced into ¼” rounds
- 1 teaspoon salt
- 1 teaspoon olive oil
- 2 green peppers, sliced
- 2 onions, sliced
- 2 garlic cloves, minced
- 4 tomatoes, chopped
- ⅛ teaspoon ground white pepper
- 5 teaspoon olive oil
- 3 tablespoon parsley
Instructions
- Toss sliced zucchini and eggplant with 1 teaspoon salt. Place in a colander over a bowl and let sweat while you prepare the sauce.
- Heat oil in a large, non-stick skillet or Dutch oven. Add peppers, onions and garlic and sauté over medium heat for 10 minutes, until the onions begin to caramelize. Add tomatoes and white pepper. Cover and simmer for 10 minutes. Uncover and simmer for 5-7 minutes until the juice reduces out. Transfer the sauce to a large bowl.
- Pat the zucchini and eggplant dry. Sauté each in batches in your skillet or Dutch oven, with ½ teaspoon of oil, adding oil as needed to keep the veggies from sticking. Sauté until the slices are golden (2-3 min per side). Once golden, remove from the skillet and place on a paper towel.
- When all the veggies have been cooked, spread ¼ of the sauce over the bottom of your Dutch oven or a medium soup pot. Sprinkle 1 tablespoon of parsley over the sauce. Layer ⅓ of the zucchini and ⅓ of the eggplant over the parsley and sauce. Repeat with the sauce, parsley, zucchini and eggplant, ending with the last ¼ of sauce.
- Place the pot over low heat and simmer, covered for 35 minutes.
- Remove the cover and summer for an additional 40 minutes, until most of the juices have evaporated.
Nutrition
Calories: 223kcal | Carbohydrates: 31.8g | Protein: 5.2g | Fat: 10.1g | Saturated Fat: 1.3g | Sodium: 806mg | Fiber: 12.1g | Sugar: 16.5g