Ratatouille is a traditional French Provenal stewed vegetable dish, originating in Nice, [France]. The full name of the dish is ratatouille nioise. Not to be confused with the movie.
Directions for: Inside-Out Ratatouille with Zucchini Noodles
Ingredients
Ratatouillelb(s) eggplant (1 medium), cut into medium pieces
lb(s) new potatoes, cut into small pieces
1 cup onion (1 medium), chopped
3 cloves garlic, minced
2 tsp oregano
2 tsp sea salt
Fresh ground black pepper, to taste
1 (28-oz) can whole tomatoes
2 cups cooked chickpeas
2 Tbsp balsamic vinegar
2 tsp extra-virgin olive oil
Leftover core from spiralized zucchini (see below)
Noodles4 medium zucchini, spiralized, cores reserved to add to ratatouille
Very runny tahini (preferably Lebanese) or crumbled feta, to serve
Chopped fresh parsley
Directions
Ratatouille1. In a large pot, combine eggplant, potatoes, onion, garlic, sea salt, and spices. Add cup water. Cover and cook over medium heat until vegetables are soft, stirring every 5 minutes (will take about 20 minutes). Remove from heat, add tomatoes, breaking up with a wooden spoon.
Noodles1. Add remaining ingredients, bring to a gentle boil, reduce to a simmer, partially cover, and cook for 30 minutes. Serve over zucchini noodles, drizzle with tahini, and a sprinkle of fresh parsley. Store leftover ratatouille and noodles separately in the refrigerator.
Tips and Substitutions
If you can only find thick tahini, thin a small amount with a couple tablespoons of water.
Source and Credits
Courtesy of Allison Day of yummybeet.com
See more: French, Herbs, Legumes, Lunch, Main, Pasta, Potatoes, Soup, Tomatoes, Vegetables, Vegetarian