© OLD SAGE HANDS

Roasted Ratatouille

In Food, Glorious Food, Recipes on March 1, 2017 at 1:15 pm

Even though the days are starting to get warmer, during these winter months nothing quite satisfies like real comfort foods: hearty stews, casseroles and roasts. They’re easy to make and allow you to cook in bulk, which can be a budget-friendly addition to your cooking rep. Let your stove do the work for you on cold nights as you cosy up in front of the TV. Just remember to set the timer at commercial intervals, so you’re reminded to stir or check on your master creations, and prepare to be the dinner hero time and time again!

Here’s my take on the classic ratatouille dish. Roasting it in the oven brings out a delicious sweetness in the vegetables.

roastveg

Roasted Ratatouille

Ingredients

2                                  small eggplants, chopped

3                                  red peppers, chopped, seeds removed

1                                  large onion, chopped

2                                  celery stalks, chopped

1                                  can chickpeas, rinsed (398 ml)

1                                  can tomato paste (156 ml), plus water

¼ cup                       sun-dried tomatoes, chopped

2                                  cloves garlic (2-3 tsp) minced

avocado or coconut oil

salt & pepper, balsamic vinegar to taste

Method

Preheat oven to 400° C. Prepare roasting pan with a light coating of avocado oil or non-stick spray. Wash and chop organic vegetables. Starting with eggplant, toss with 2-3 tbsp avocado oil, and roast about 15-20 mins. Eggplant will start to soften, shrink and brown.

Stir in peppers, onion and celery. If eggplant has soaked up all oil, toss with another tbsp or two of oil, roast another 20 mins. Vegetables should be starting to brown.

Add rinsed chickpeas, tomato paste, sun-dried tomatoes and garlic. Fill the empty tomato paste can with filtered water and mix it into vegetables. Season with salt and pepper, and drizzle with balsamic vinegar. Roast another 15-20 mins. More water can be added at this stage if vegetables look dry. Continue roasting until vegetables are fully cooked and have golden brown skins. Serve with cooked basmati rice, couscous or grain. Can also be added to pasta sauces or used as a topping on bread or pizza.

 

Advertisements
  1. Love ratatouille and the combination of the flavors from the vegetables 😁

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: