Ratatouille a la Casablancaise
Recipe from
EatingWell
Ratatouille - a cooked eggplant and tomato dish combined with other seasonal vegetables and olive oil - has many regional variations. This one is made with cinnamon, a signature spice in Moroccan cooking. Try it as an appetizer with bread or as a sandwich filling.
Servings:
8 servings, about 1/2 cup each
Prep Time:
40 mins
Total Time:
40 mins
Ingredients
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1large eggplant , (1 1/4-1 1/2 pounds), peeled and cut into 1/4-inch cubessee savings
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1 1/2 teaspoonssalt, dividedsee savings
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3 tablespoons plus 1 teaspoonextra-virgin olive oilsee savings
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1medium yellow summer squash, peeled and cut into 1/4-inch cubessee savings
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1red bell pepper, dicedsee savings
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3medium tomatoes, peeled (see Tip), seeded and diced, or 1 cup drained canned diced tomatoessee savings
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2 clovesgarlic, mincedsee savings
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1 1/4 teaspoonsground cinnamonsee savings
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1 teaspoonsugarsee savings
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1/4 teaspoonfreshly ground peppersee savings
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Directions
1.
Place eggplant on a baking sheet and sprinkle with 1 teaspoon salt; let stand for 30 minutes. Rinse and pat dry.
2.
Heat 3 tablespoons oil in a nonstick skillet over medium-high heat. Add the eggplant, squash and bell pepper. Cook, stirring, until the vegetables are soft, 8 to 10 minutes. Transfer to a large bowl.
3.
Add the remaining 1 teaspoon oil to the pan. Add tomatoes, garlic, cinnamon, sugar, the remaining 1/2 teaspoon salt and pepper. Cook, stirring, until the tomatoes begin to break down, 3 to 5 minutes. Add to the bowl with the eggplant mixture and stir to combine. Cool to room temperature before serving, for the best flavor.
Tips:
Tip: To peel tomatoes: Make a small X in the bottom of each tomato and plunge into boiling water until the skins are slightly loosened, 30 seconds to 2 minutes. Transfer to a bowl of ice water for 1 minute. Peel with a paring knife, starting at the X.
MAKE AHEAD TIP: Cover and refrigerate for up to 3 days.
Nutrition information
Per serving: Calories 87, Total Fat 6 g, Saturated Fat 1 g, Monounsaturated Fat 5 g, Sodium 443 mg, Carbohydrate 8 g, Fiber 3 g, Protein 2 g, Potassium 342 mg. Daily Values: Vitamin A 20%, Vitamin C 50%. Exchanges: Vegetable 1.5,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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