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Ratatouille à la Casablancaise

September/October 2008

Your rating: None Average: 3.7 (59 votes)

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.



READER'S COMMENT:
"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! "
Ratatouille à la Casablancaise Recipe

Makes: 8 servings, about 1/2 cup each

Active Time:

Total Time:

Ingredients

  • 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

  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 & Notes

  • 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.

Nutrition

Per serving: 87 calories; 6 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 8 g carbohydrates; 1 g added sugars; 2 g protein; 3 g fiber; 443 mg sodium; 342 mg potassium.

Nutrition Bonus: Vitamin C (50% daily value), Vitamin A (20% dv).

Carbohydrate Servings: 1

Exchanges: 1 1/2 vegetable, 1 fat



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