1 weight watchers point makes six servings I love eggplant and had a lot of cherry tomatoes, decided to combine them. Grated carrots to make it sweeter. t’s really yummy. Considered a condiment as well as a side dish, ratatouille hails from the sun-drenched region of Provence in France. Eggplant, onion and tomatoes simmer with garlic and fresh basil, then the mixture is served at room temperature. The extra step of salting and draining the eggplant extracts the bitter juices, which may affect the flavor of the dish. This recipe can easily be doubled, and its flavor only improves with time. If you have any ratatouille left over, you can use it as a pasta sauce or an omelette filling. It will keep in the refrigerator in an airtight container for up to 1 week.
Ingredients
- Uncooked eggplant
- ¾ pound s, chopped
- Table salt
- 1 tsp
- Olive oil
- 1 tablespoon
- Onion
- 1 medium chopped
- Garlic
- 2 clove s, crushed
- Water
- ¼ cup s
- Canned diced tomatoes
- 14½ oz
- Fresh basil
- 2 Tbsp fresh, shredded
- Black pepper
- ¼ tsp freshly ground
- 1 carrot
- cherry tomatoes
Instructions
- Put the eggplant in a colander in the sink and sprinkle with 3/4 teaspoon of the salt. Let stand 20 minutes, then rinse under cold water, and pat dry with paper towels.
- Heat the oil in a large nonstick saucepan over medium-high heat. Add the eggplant, onion, carrots and garlic; cook, stirring constantly, about 1 minute; then add the water. Reduce the heat and simmer, covered, shaking the pan occasionally, until the vegetables are softened, about 5 minutes. Stir in the tomatoes, basil, pepper, and the remaining 1⁄4 teaspoon salt; simmer, uncovered, until the liquid is evaporated, about 25 minutes. Disgard the garlic. Let cool to room temperature before serving. Yields about 3/4 cup per serving.
- It’s easy to throw things you love together and see what happens. It’s all up to you. I happen to love veggies.