Angela’s Shortcut Ratatouille
Plan Z Phase: This is a Z2 (ZReduction) recipe.
When you need some serious cold weather comfort food, ratatouille hits the spot. This shortcut ratatouille-inspired recipe was submitted by dieter Angela. She Zolafied the original recipe and created a delicious ZReduction veggie sauté that can be made in less than half the time of a traditional ratatouille. Thanks for the delicious recipe, Angela!
Servings: Serves 8
Ingredients:
- olive oil spray
- 2-3 Japanese eggplants diced into chunky 1” cubes (about 6 cups)
- 8-10 pearl onions (or 2 onions chopped into chunks)
- 3 bell peppers, seeded and chopped (any color)
- 2 celery stalks, diced
- 1 cup of snow peas, trimmed and cut into large pieces
- 6 cloves minced garlic (about 2 tablespoons)
- 16 oz can of Hunt’s tomato sauce
- 1 tsp Italian seasoning (or to taste)
- sea salt and pepper to taste
Instructions:
Heat a Dutch oven or large pot over medium heat. Spray with olive oil spray. Add the eggplant, season with a pinch of salt, and cook for 10 minutes, until the eggplant starts to get soft. Take the eggplant out and put it in a big bowl.
Spray your pot with olive oil spray, then add the onions. Season with a pinch of salt, and cook for 10 minutes, until soft. Take the onions out and put them into the big bowl with the eggplant.
Add more olive oil spray, then add the peppers, celery and pea pods. Season with a pinch of salt, and cook for 5 minutes, until they are lightly softened.
Now add the eggplant and the onions back into the pot with the peppers, celery and snow peas. Then add the garlic. Stir and cook for 1 minute until the garlic smells fragrant.
Pour in the tomato sauce and stir it all together. Add Italian seasoning to taste. Cook the mixture at a simmer for at least 30 minutes so all the flavors meld together. If you like your veggies softer, cook the mixture for one hour. Just stir it once in a while. If it starts to dry out, add a little bit of water (or chicken broth) to loosen it up.
Serve and enjoy!
Angela