Ratatouille a la Casablancaise

7 Reviews
From the EatingWell Kitchen

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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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 tablespoons plus 1 teaspoon 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 sugar
  • 1/4 teaspoon freshly ground pepper

Preparation

  • Active

  • Ready In

  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.
  • Make Ahead Tip: Cover and refrigerate for up to 3 days.
  • 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.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: about 1/2 cup
  • Per serving: 87 calories; 6 g fat(1 g sat); 3 g fiber; 8 g carbohydrates; 1 g protein; 32 mcg folate; 0 mg cholesterol; 5 g sugars; 0 g added sugars; 914 IU vitamin A; 31 mg vitamin C; 19 mg calcium; 0 mg iron; 224 mg sodium; 339 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 1/2 vegetable, 1 fat

Reviews 7

June 27, 2015
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By: EatingWell User
First Time Trying This Recipe We found this site during a search, and the recipe sounded appealing. The recipe is well-written & easy to follow, and having just a few produce items in the fridge / accessible, you can get this meal prepared very quickly. We read some of the reviews - noted it may be a little bland, as well as the caution to not try to spice it up. What to do? We'll, we stuck to the recipe...and, yes, it was a little bland, but it provided a nice aromatic dish. We served it over pearled couscous (vs serving w/ flat-bread), along with a nice salad. It was pleasantly filling, and I felt full afterward: we will have enough for a nice lunch (I like leftovers, think whatever you want). We'd definitely return to this meal, although I think it could use a bit more flavoring. I might not drain the tomatoes (as it suggested), &/or simmer it a bit more, to allow the flavors to really meld. A shallot might be nice addition, with just a hint of clove. Good luck & enjoy! Pros: Easy, Healthy, Quick Cons: A little bland
June 25, 2012
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By: EatingWell User
Great! I didn't have all the ingredients for this recipe (red peppers and cinnamon). It still came out tasty. I had them in hot dog buns and they were pretty good and filling. I could even eat it by itself.
November 08, 2010
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By: EatingWell User
I doubled it due to lots of Eggplant, left the skins on and added onion. I thought it was really good and different. Did not love the doubled amt of Cinnamon though. We ate it over oven baked red potatoes - yummy!
October 23, 2010
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By: EatingWell User
I took the first comment to heart and tried to spice it up a bit. That was a bad idea. Next time I make this, I'm sticking to the recipe. The veggies were delicious! I'm so glad to find a way to use eggplant that I enjoy. I left the skins on though, since that's where a lot of nutrients are. The texture was good. I made this and sliced a baguette for dinner. Filling and tasty.
July 26, 2010
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By: EatingWell User
I thought this recipe ended up tasting pretty bland... I even went back to see if I left out an ingredient! I'm not a very experienced cook, so might have been my technique! Still, glad to have such a veggie rich recipe!
April 18, 2010
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By: EatingWell User
I love it!
October 03, 2009
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By: EatingWell User
Fantastic! We are getting our veggies from a local CSA and we had all the ingredients in our box this week. What a yummy recipe -- best of all, the whole family rated it a 5 out of 5! Seriously, that never happens in our house. Thanks. Don