Ratatouille is a classic vegetable stew of Provence. It’s packed with nutrients and it is what I would call comfort food. Feel free to create your own version and have fun with this dish.
- 1 Japanese eggplant, cut into 1/2-inch chunks (it’s firmer and has fewer seeds than large eggplants)
- 2 tablespoons grape seed or olive oil
- 1 medium onion, chopped
- 1 garlic clove, finely minced or mashed
- 1 yellow pepper, in 1/2-inch pieces
- 1 medium zucchini, in 1/2-inch chunks
- 1 medium summer squash, in 1/2-inch chunks
- 1 carrot, cubed (optional)
- 1 can diced tomatoes
- 1 tablespoon capers
- 3/4 cup oil-cured black olives, pitted (you can use Manzanilla Spanish olives if you prefer)
- 1 teaspoon herbes de Provence (you can add Italian herbs and turn it into a Capotana or use whatever herbs you have on hand)
- 1 teaspoon agave nectar (to reduce the acidity in the tomato sauce)
- Salt and freshly ground pepper to taste
Put all the ingredients (except the olives) in a large saucepan and bring to a boil over high heat. Mix well, reduce the heat to low, cover, and cook gently for 15 minutes or longer, depending on how you like your veggies. Add the olives, mix, and serve with brown rice or whole wheat pasta.
Approximately 5 servings.