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What to do with Eggplant: Ratatouille Your Kids Will Love

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Ingredients

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  • 2 tablespoons olive oil
  • 1 onion, sliced thin
  • 2 garlic cloves, minced
  • 1 medium eggplant, cut into 1/2-inch pieces (about 3 cups)
  • 1 small zucchini, quartered lengthwise, and cut into thin slices
  • 1 red bell pepper, chopped
  • 1 14.5 ounce can diced tomatoes
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 3/4 teaspoon salt
  • 1/4 cup white wine (or 2 tablespoons white wine vinegar)
  • 1/2 cup chicken or vegetable broth
  • 1/2 cup shredded fresh basil leaves

Instructions

  1. In a large sauté pan, cook onions in oil over medium heat for about 3 minutes.
  2. Add garlic, eggplant, zucchini and pepper. Stir and cook until all veggies start to get soft, about 10 minutes.
  3. Add tomatoes plus oregano, thyme, salt and wine. Simmer for 2 minutes. (Don’t worry! The alcohol will burn off.)
  4. Add broth and cook for 10 additional minutes, as juices from the veggies start to get thicker.
  5. Sprinkle with fresh basil leaves and serve.