Ratatouille à la Casablancaise (Printer-Friendly Version) | Eating Well
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Ratatouille à la Casablancaise

http://www.eatingwell.com/recipes/ratatouille_la_casablancaise.html

From EatingWell:  September/October 2008

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.

8 servings, about 1/2 cup each | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients

Preparation

  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.

Nutrition

Per serving : 87 Calories; 6 g Fat; 1 g Sat; 5 g Mono; 0 mg Cholesterol; 8 g Carbohydrates; 2 g Protein; 3 g Fiber; 443 mg Sodium; 342 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 1/2 vegetable, 1 fat

Tips & Notes