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Quick-Cooking Ratatouille

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Serves four.

Sweet balsamic vinegar helps mellow the flavors of the vegetables.

  • 1/3 cup olive oil
  • 1 yellow bell pepper, cored, seeded, and coarsely chopped
  • 5 scallions, cut into 1/2-inch pieces
  • 1 small eggplant, peeled and cut into 3/4-inch chunks
  • 1 medium zucchini, thinly sliced
  • 2 cups cherry tomatoes (about 16), quartered
  • 1 large clove garlic, chopped
  • 1 tsp. chopped fresh thyme leaves
  • 1 Tbs. balsamic vinegar; more to taste
  • Kosher salt and freshly ground black pepper

In a large, heavy-based skillet, heat about 2 Tbs. of the olive oil over high heat. Add the bell pepper and scallions and sauté until lightly browned, about 4 minutes. Add the remaining oil and the eggplant. Reduce the heat to medium high and sauté the eggplant until just barely tender, about 4 minutes. Add the zucchini. Continue cooking, stirring often, until all the vegetables are tender, about 5 minutes. Stir in the tomatoes, garlic, and thyme. Cook until the tomatoes are just heated through, about 1 minute. Remove from the heat. Sprinkle the vegetables with the balsamic vinegar, salt, and pepper. Serve warm.

nutrition information (per serving):
Calories (kcal): 230; Fat (g): 19; Fat Calories (kcal): 170; Saturated Fat (g): 3; Protein (g): 3; Monounsaturated Fat (g): 13; Carbohydrates (g): 17; Polyunsaturated Fat (g): 2; Sodium (mg): 280; Cholesterol (mg): 0; Fiber (g): 6;

Photo: Ben Fink

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