Ratatouille is a classic French dish of stewed vegetables. My version is super simple since it cooks in the slow cooker or pressure cooker you have your hands free to focus on other things while it simmers. I like it with the eggplant, but my husband prefers it without, so you can try it either way and even add in yellow summer squash, if desired.
I serve this over polenta or pasta, and top it with cheese for a simple dinner. It would also be a great side dish to accompany any meat, and lends perfectly to dipping crusty bread.
To make this #dinnerdoneby9am I fully prepare the Ratatouille in the morning, refrigerate all day, then reheat just prior to serving.
-1/8 c olive oil
-1 onion, cut into wedges
-4 cloves garlic, minced
-1 (29 oz) can diced tomatoes
-2 tsp salt
-2 Tbsp sugar
-1 Tbsp Italian Seasoning
-1/2 tsp pepper
-1/4 tsp red pepper flakes
-1 (6 oz) can tomato paste
-1 eggplant, cut into large chunks
-2 zucchini, cut into large chunks
-1 colored bell pepper, cut into large chunks
-1 (16 oz) pack mushrooms, sliced
-2 Tbsp balsamic vinegar
Slow Cooker
Combine all ingredients, except balsamic vinegar in slow cooker. Cook on low for 5-6 hours, or until desired tenderness is reached. Stir in balsamic and serve.
Pressure Cooker
Place oil and onion in a pressure cooker and turn to saute. Cook, stirring constantly, for 3 minutes. Add garlic, cook, stirring constantly, 1 additional minute. Add diced tomatoes through tomato paste, stir well to combine. Add eggplant through mushrooms, stir to coat. Cover, seal and cook on manual at high pressure for 8-10 minutes. Quick release pressure. Stir in balsamic vinegar and serve.
I tried a variation on this last night, and we loved it! Because I don’t plan my meals before I go grocery shopping, many times I need to tweak a recipe to fit the ingredients I have on hand. Last night was no different; in fact, it was a big variation. But the idea and the recipe were such inspirations that I want to share how I enjoyed it with the differences. I did not have the cans of tomatoes and paste, so I used a leftover jar of marinara sauce and added chopped grape tomatoes with a can of coconut milk. Instead of eggplant or zucchini, I used halved Brussels sprouts. The other difference–and I was afraid this would be huge, but it was not–I did not have any more balsamic vinegar, so I used Umi plum instead. The ratatouille was delish, and I served it over red lentil pasta with the option of some leftover basmati rice. Thank you for the inspirations!! I often think how cool it would be to have a site or an app that allows you to put in the ingredients you want to use (ino, what I have on hand) with the amounts you have available and out pops a recipe for a yummy dish, lol. Thank you, Shannon! As always, another one I’ll be making again (and, planning on sticking to the script this time).
So glad you enjoyed it Melissa! Thanks for sharing your modifications! They sound great!