Ratatouille a la Casablancaise

Rating: 3.86 stars
7 Ratings
  • 5 star values: 0
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Kitty Morse

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Recipe Summary

total:
40 mins
Servings:
8
Nutrition Profile:
Heart Healthy
Low-Calorie
Low Carbohydrate
High Fiber
Dairy-Free
Diabetic Appropriate
Gluten-Free
Vegetarian
Vegan
Low Sodium
Low Added Sugars
Nutrition Info
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Ingredients

Directions

  • Place eggplant on a baking sheet and sprinkle with 1 teaspoon salt; let stand for 30 minutes. Rinse and pat dry.

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  • 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

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 Facts

Serving Size: about 1/2 cup
Per Serving:
87 calories; protein 1.4g; carbohydrates 7.7g; dietary fiber 2.8g; sugars 4.7g; fat 6.2g; saturated fat 0.9g; vitamin a iu 913.8IU; vitamin c 31mg; folate 32.3mcg; calcium 19.3mg; iron 0.4mg; magnesium 19.7mg; potassium 338.9mg; sodium 224.1mg; thiamin 0.1mg; added sugar 1g.
Exchanges:

1 1/2 vegetable, 1 fat
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Reviews (7)

Read More Reviews
7 Ratings
  • 5 star values: 0
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 4 stars
10/29/2011
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! Read More
EatingWell User
Rating: 4 stars
10/29/2011
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. Read More
EatingWell User
Rating: 4 stars
10/30/2011
I love it! Read More
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EatingWell User
Rating: 3 stars
06/28/2015
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 Read More
EatingWell User
Rating: 4 stars
06/25/2012
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. Read More
EatingWell User
Rating: 4 stars
10/30/2011
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! Read More
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EatingWell User
Rating: 4 stars
10/30/2011
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 Read More
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