Recipe by LeeAnne Wright
Photography by Rob Fiocca
Food Styling by Carol Dudar
Prop Styling by Sabrina Linn
FOOD >> RECIPE
Skillet Ratatouille
This super-easy one-pot wonder is gourmet delicious and filling
Ingredients (Serves 4)
| 2 | Japanese eggplants, sliced 1/4-inch thick |
| 2/3 cup | chopped onion |
| 1 tsp | minced garlic |
| 2 | zucchini, halved lengthwise and sliced (3 cups) |
| 1 | 398-ml can diced tomatoes |
| 3/4 cup | canned chickpeas, drained and rinsed |
| 1/4 cup | chopped roasted red pepper |
| 1 tsp | ground coriander |
| Fresh basil, for garnish | |
| Grated Asiago cheese, for garnish |
Instructions
- In a deep, non-stick skillet, sauté eggplant over moderately high heat for 2 minutes until lightly golden. Cook in batches, if necessary. Transfer to a plate.
- In same skillet, sauté onion for 2 minutes. Season with salt and pepper, add garlic and zucchini and continue cooking until onion is translucent.
- Add tomatoes with juice, chickpeas, roasted red pepper, cooked eggplant and ground coriander. Bring to a gentle boil, then reduce heat to a simmer. Top with basil and cheese to serve.
Nutritional information
Nutrients per serving: 124 calories, 1 g fat, 6 g protein, 26 g carbs, 10 g fibre. Excellent source of folate and vitamin C.
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Rachel writes:
I made this for my boyfriend and I for dinner and we were both impressed with how it turned out. Perfectly delicious and one of the easiest gourmet-tasting meals to make. Quite filling and reheated leftovers for lunch were equally delicious. Can't wait to make it again.
—posted January 24, 2008 at 3:21 p.m.
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