Ratatouille is a great side dish for any protein. You can make it a head of time and serve it with any of your proteins choices for the week. I use Japanese eggplant in this recipe because it does not have the bitter taste of Italian eggplant. This means you do not have to make it “weep” (sprinkle with salt and let it sit for an hour) before using to take bitterness out. Japanese eggplant is the long skinny type and most grocery stores will have it.
INGREDIENTS
2 Tbs olive oil
1 tsp salt
1 tsp garlic, minced
t tsp thyme
1/2 tsp marjoram
2 cups Japanese eggplant cubed
1 red onion cut in half and then slivered
3 carrots, peeled and sliced
1 large green bell pepper sliced
1 large red bell pepper sliced
1 cup zucchini rounds
1 cup yellow squash rounds
2 fresh plum tomatoes, seeded and quartered
DIRECTIONS
Preheat the oven to 425 degrees. Mix salt, garlic and herbs with the oil in a bowl. Place the vegetables on a baking sheet and drizzle the olive oil mixture over the vegetables. Stir the vegetables to make sure they are evenly coated. Roast the vegetables for 15-20 minutes until they are tender and glistening.
NUTRITIONAL VALUE per 1 cup; calories 138, fat 9.3g, carbohydrates 11.9, protein 1.75
Original recipe from “The Paleo CookBook”
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