Ratatouille over Oven-Roasted Potatoes

 

I managed to watch the movie Ratatouille before ever trying the dish. The fact that they dedicated a film to it make me think it was a time-intensive, fancy French delicacy. When I finally did decide to venue out of my box and cook it, I was pleasantly surprised. Not only is it easy as pie, this meal came together in a flash. Unlike Julia Child's beef bourguignon, which has you in the kitchen pretty much all day. From start to finish, this meal was on the table in about 45 minutes. 

 

Besides just being a stunning combinationg of colors, this vegetarian delight is high in fiber, low in fat, cholestrol and calories, and absolutely packed the vitamins A and C (think immune system, vision and healthy growth of skin, hair bones and teeth).

I decided to serve it over oven roasted potatoes. Now, lots of people have taken this high-carb food source out of the diet due to its reputation as a nutritionally empty, white starch. But in reality, they are a relatively low-calorie, low-fat, high-fiber food that contains phytonutrients (read more here and here). They also contains vitamin C and potassium. It all comes down to how you prepare and eat them, though. Chips, fries and baked potatoes smothered in sour cream, bacon and cheese are not a picture of health.


Ratatouille over Oven-Roasted Potatoes
Serves 5-6.

Ingredients:

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3 T. olive oil
1 medium eggplant, diced
1 onion, diced
2 small zucchini (or 1 large), diced
1 red pepper, diced
1 yellow pepper, diced
1 can diced tomatoes
2 cloves garlic
¼ tsp. dried thyme
½ tsp. dried oregano
1 tsp. dried basil
1/8 tsp. cayenne pepper (optional)
Salt and pepper (to taste)
2 lbs. small white or red potatoes, (cleaned but not peeled), quartered
Parsley and basil (garnish)
Parmesan (garnish)

Directions:

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1. Preheat oven to 425F/220C. In a large bowl, combine sliced potatoes with 2 T. of olive oil and season them with salt and pepper. Line a baking sheet with parchment paper and spread potatoes out evenly. Once oven is heated, cook 30 minutes, turning halfway.

2. While waiting for oven to preheat, heavily salt eggplant and allow to sit in colander in the sink for 15 min. to pull out any bitter taste.

3. Meanwhile, bring a large pan to medium heat. Add 1 T. oil and cook onions for 2-3 minutes. Add zucchini and red pepper and cook for an additional 5 minutes. Transfer onto a plate and set aside.

4. Rinse and drain salted eggplant. Add to pan with 2 T. oil to pan and cook over medium heat for 6-8 minutes.

5. Return rest of veggies to pan, add garlic and spices then turn heat to low, cover and cook for additional 15 minutes.

6. Serve warm alongside roasted potatoes. Garnish with fresh herbs and a little parmesan cheese.