|25 min||1 h||1|
|3 tbsp||Extra virgin olive oil|
|1 pinch||Sea salt, fine (To taste)|
|1 dash||Black pepper (To taste)|
|1 eggplant peeled||Eggplant (Chopped)|
|2 small||Zucchini (Chopped)|
|1 large pepper(s)||Red bell pepper (Chopped)|
|171 gm||Green/yellow string beans, frozen|
|1 can (14 oz)||Fire Roasted Diced Tomatoes (Or Use Regular Diced Tomatoes)|
|3/4 tsp, leaves||Thyme, dried ((any combo of thyme, tarragon, rosemary, etc))|
|1 dash||Hot pepper (chili) flakes (a dash)|
|1/3 cup||Kalamata olives (Chopped)|
|114 gm||Feta cheese (Crumbled)|
|1 tbsp||Basil, fresh (Fresh, chopped)|
1. In a large, wide sauté pan, heat about 1 1/2 tbsp of oil on medium high. Add eggplant, season with salt and black pepper, and cook, stirring freqently, until lightly browned (eggplant will not be soft and cooked through at this point), 7 to 10 minutes. Transfer to a large bowl. If a lot of brown bits are sticking to the pan, add about 1/4 cup water (or red wine). When it starts to simmer, scrape the bottom of the pan with a spatula to deglaze.
2. Heat about 1 1/2 tbsp of oil in the pan, still on medium high heat, and add the zucchini and bell pepper. Season with salt and black pepper and cook until lightly browned, 7 to 10 minutes. Add to bowl with eggplant. Deglaze pan again if you like. Add 1 to 2 tsp of oil. Add green beans and cook, stirring frequently, until lightly browned, about 3 minutes.
3. Add tomatoes to pan with green beans and bring to a simmer. Stir in eggplant, zucchini, bell peppers, dried herbs and chile flakes if using. Cover and simmer on medium to medium-low heat until vegetables are very tender and sauce has thickened, 25 to 30 minutes, stirring occasionally. If pan gets too dry before veggies are done add water as needed. Stir in olives. Season to taste with salt and black pepper.
4. Serve ratatouille over polenta, gluten-free pasta or quinoa (or use any of the other ideas in this blog post). Sprinkle with feta and fresh basil. I like to add chicken for protein.
Traditional ratatouille is usually a time-consuming, multi-step process, but this one is done in one pan on the stovetop (no hot oven--yay!) in about an hour. And it makes a nice, BIG batch. Serve it over polenta, pasta or a grain like quinoa.
Add a protein if you want.
Make a salad with it the next day.
Lots of possibilities with this one!