Classic Ratatouille
1 large eggplant (about 1 1/2 lbs/750 g), unpeeled
Salt
3 Tbsp (45 mL) extra-virgin olive oil
2 red onions, diced
2 large Yukon Gold potatoes, unpeeled and diced
2 large garlic cloves, finely minced
3 - 8 in (20 cm) zucchini, unpeeled and diced
4 bell peppers in assorted colours, cored and diced 28 oz (796 mL) can diced tomatoes and juice
2 cups (500 mL) halved button mushrooms
1/2 cup (125 mL) pitted kalamata olives
1/2 cup (125 mL) low-sodium vegetable stock
3 Tbsp (45 mL) balsamic vinegar
1/2 cup (125 mL) fresh chopped basil
1/2 tsp (2 mL) crushed red peppers
1/2 tsp (2 mL) fennel seed, crushed
Freshly ground black pepper
4 cups (1 L) arugula
1/2 cup (125 mL) coarsely grated Parmesan
Cut eggplant into 1/2 in (1.25 cm) cubes. To release some of the bitter juices, toss with salt and place in sieve. Top with a plate just small enough to fit snugly inside sieve. Place a weight on top, such as a 28 oz (796 mL) can of tomatoes. Set in sink to drain for 30 minutes. Remove plate. Rinse eggplant with cold running water and pat cubes dry with paper towel.
Meanwhile, heat oil in large saucepan. Add onions, potatoes, and garlic. Sauté until onions are soft but not golden, about 5 minutes. Stir often. Transfer to a 4 to 6 L slow cooker.
Add thoroughly rinsed eggplant and remaining ingredients except for arugula and Parmesan. Gently fold together. Cover and cook on low heat for 6 hours or high for 3 to 4 hours. Add salt and pepper to taste.
Ladle into serving bowls lined with arugula and sprinkle with grated cheese.
Serves 8.
Each serving contains: 215 calories; 7 g protein; 12 g total fat (2 g sat. fat, 0 g trans fat); 23 g total carbohydrates (13 g sugars, 7 g fibre); 365 mg sodium
source: "Slow Cooking", alive #375, January 2014
Classic Ratatouille
Directions
READ THIS NEXT
SEE MORE »
Waffled Chicken Quesadillas with Chipotle Pepper Sauce
These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.
Ancho Tomato Baked Feta
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
Sweet Potato Black Bean Dip with Pickled Jalapenos
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.
Grilled Chili Tofu Steaks with Quinoa
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.