Ratatouille à la Casablancaise
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.
- 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
- 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.
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.
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
More From EatingWell
Making a satisfying, low-calorie dinner is easy with our one-...
It’s easy to make a healthy dinner recipe without dirtying...
Grab a box of your favorite whole-wheat linguine or penne...
Good news for people who eat breakfast—they tend to weigh...
Spaghetti squash is the ultimate pasta impostor: it is a...
Cutlets—typically a thin slice of meat cut from the rib...
Whether you’re watching your finances or just trying to put a...
The season of decorative holiday cookies is one of the most...
Winter salads can taste like a refreshing start to those...
There is no room for a roast that's anything less than...
Chocolate is such a rich and indulgent treat it almost seems...
Creamy blue cheese isn’t just for salads and dressing anymore...
Chopped, layered, pulsed or stirred, these easy dips are...
Ginger pairs well with soy sauce, chile peppers and garlic,...
Our healthy pumpkin dessert recipes are lighter twists on the...
A popular meat around the globe, lamb is raised and consumed...
- 8 or more
- Preparation/ Technique
- Type of Dish
- Side dish, vegetable
- Ease of Preparation
- Total Time
- 45 minutes or less
- September/October 2008