Fine Cooking Magazine - November/December 2020

Servings:6 to 8

Ratatouille is one of those dishes that gets tastier as it sits. I often make this the night before I plan to serve it and let the flavors meld as it rests in the refrigerator, then I warm it a touch just before serving. Ratatouille is delicious served with grilled crusty bread.

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1/3 cup extra-virgin olive oil
4 large cloves garlic, finely chopped
1 6-oz. can tomato paste
1 medium eggplant (about 1 lb.), trimmed and cut into 3/4-inch dice
3 medium Roma tomatoes (about 12 oz.), seeded and chopped
1 large red onion (about 10 oz.), coarsely chopped
1 medium red bell pepper (about 9-1/2 oz.), cut into 3/4-inch pieces
1 medium yellow bell pepper (about 9-1/2 oz.), cut into 3/4-inch pieces
1 medium zucchini (about 9 oz.), trimmed and cut into 3/4-inch dice
1 medium yellow summer squash (about 9 oz.), trimmed and cut into 3/4-inch dice
Kosher salt and freshly ground black pepper
1 lightly packed cup thinly sliced fresh basil

Calories (kcal) : 170
Fat Calories (kcal): 90
Fat (g): 10
Saturated Fat (g): 1.5
Polyunsaturated Fat (g): 1
Monounsaturated Fat (g): 7
Cholesterol (mg): 0
Sodium (mg): 460
Carbohydrates (g): 19
Fiber (g): 4
Sugar (g): 11
Protein (g): 4

Preparation

Heat the oil in a small skillet over medium heat until shimmering. Add the garlic, remove from the heat, and let cool 5 minutes. Stir in the tomato paste until smooth.

Combine the eggplant, tomatoes, onion, bell peppers, zucchini, and yellow squash in a 6-qt. slow cooker. Add the tomato paste mixture, 1-1/4 tsp. salt, and 1/4 tsp. black pepper; stir well. Cover and cook on low until the vegetables are tender, about 5 hours. Remove the lid, and continue cooking until some of the liquid evaporates, about 30 minutes. Stir in the basil, season to taste with salt and black pepper, and serve.