Rustic Ratatouille
Every once in awhile I get in a side dish rut. I usually have my proteins on lock down, but the side dishes are the hard part!
If you know Hungry Ali, you know my go-tos are usually blasted broccoli or roasted garlic green beans. These staples are never a bad choice, but even I get sick of them every now and then.
That's why I’m so glad to have whipped up this classic, rustic ratatouille. Inspired from the first taste of it in London from my host family, this ratatouille is as rustic and comforting as I remembered it. With hearty and bright eggplant, zucchini, tomatoes, bell peppers enhanced with tons of flavor boosters like fresh basil, fennel, coriander, red pepper flakes and a splash of white balsamic vinegar, this ratatouille hits all the right notes.
You're going to love cooking this side dish just as much as you're going to love eating it. The warm, inviting aromas that will fill your kitchen will be unreal! It’s so simple yet elegant, it's soon to grace your dinner plates on the regular, I promise.
Bonus points: this is great leftover. Similar to pasta where all of the flavors just marinate and congeal to only intensify, this ratatouille does just that. You will for sure have leftovers, so look forward to dishing this up alongside your favorite protein for dinner all week!
Rustic Ratatouille
Ingredients
4 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 eggplant, cut into 1/2 inch cubes
2 zucchini squash, cut into 1/2 inch cubes
2 bell peppers, roughly chopped
1 1/2 cups (about 6 small ones) ripe tomatoes, roughly chopped
1 tablespoon white balsamic vinegar
1/2 teaspoon fennel seed
1 teaspoon coriander
1 teaspoon crushed red pepper flakes
2 teaspoons Italian seasoning
2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup fresh basil, chopped
Directions
Heat 2 tablespoons of olive oil in large skillet over medium heat. Add onion and garlic and saute until translucent, about 2 minutes. Add remaining olive oil and increase heat to medium high heat. Add eggplant and stir to combine. Saute to cook for about 5 minutes. Stir in zucchini and peppers and cook the mixture, stirring occasionally for about 12 minutes. Stir in the tomatoes and cook for another 5 minutes, stirring occasionally. Stir in white balsamic vinegar, fennel seed, coriander, red pepper flakes, Italian seasoning, salt and pepper and cook for another minute. Remove from heat and immediately stir in basil. Serve warm - enjoy!
