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.

Ratatouille a la Casablancaise

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  • 1   
    large eggplant , (1 1/4-1 1/2 pounds), peeled and cut into 1/4-inch cubes
  • 1 1/2  teaspoons 
    salt, divided
  • 3   teaspoons 
    extra-virgin olive oil
  • 1   
    medium yellow summer squash, peeled and cut into 1/4-inch cubes
  • 1   
    red bell pepper, diced
  • 3   
    medium tomatoes, peeled (see Tip), seeded and diced, or 1 cup drained canned diced tomatoes
  • 2   
    cloves garlic, minced
  • 1 1/4  teaspoons 
    ground cinnamon
  • 1   teaspoon 
  • 1/4  teaspoon 
    freshly ground pepper
Place eggplant on a baking sheet and sprinkle with 1 teaspoon salt; let stand for 30 minutes. Rinse and pat dry.
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.
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.

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: cal. (kcal) 87, Fat, total (g) 6, sat. fat (g) 1, carb. (g) 8, Monosaturated fat (g) 5, fiber (g) 3, pro. (g) 2, vit. A (IU) 971.8, vit. C (mg) 29.52, sodium (mg) 443, Potassium (mg) 342, Vegetables () 1.5, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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