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Ratatouille à la Casablancaise

:  September/October 2008

Your rating: None Average: 3.8 (50 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:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High fiber | Gluten free |

View Our Nutrition Guidelines »

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

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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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Recipe Categories

Type of Dish
Side dish, vegetable
Ethnic/Regional
Moroccan
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
High fiber
Gluten free
Ease of Preparation
Moderate
Total Time
45 minutes or less
Servings
8 or more
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Spring
Summer
Fall
Style/Theme
Entertaining, casual
Entertaining, formal
Make ahead instructions
Vegan
Vegetarian
Publication
September/October 2008
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