I love ratatouille. I never use eggplant, although I will eat it if made in a restaurant.
A vegetable stew, usually made with eggplant, tomatoes, zucchini, peppers, and onions, seasoned with herbs and garlic.
1 tbsp. canola oil (better yet, eliminate the oil, use Pam)
1 medium red onion, cut in thin crescents
2 garlic cloves, minced
1 large yellow bell pepper, seeded and cut in thin strips
2 poblano pepper, seeded and cut in thin strips
1 cup frozen corn kernels or kernels of 1 fresh ear of corn
1 medium zucchini, quartered lengthwise and cut crosswise in 1/2-inch slices
1 medium yellow summer squash, quartered lengthwise and cut crosswise in 1/2-inch slices
1 pint cherry tomatoes, halved
1/2 cup tomato juice
2 medium tomatillos, chopped
salt and freshly ground black pepper, to taste
Heat oil in deep skillet or Dutch oven over medium-high heat.
Add onion and saute until translucent, about 2 minutes.
Cover, reduce heat to medium and cook until onion is soft, about 2 to 3 minutes.
Add garlic, yellow bell and poblano peppers.
Saute until peppers soften slightly, about 4 minutes.
Add corn, zucchini, yellow squash, tomatoes and juice.
Simmer until peppers are tender but still slightly firm, about 8 minutes.
Add tomatillos and cook until vegetables are soft but still retain their shape, about 4 minutes.
Season to taste with salt and pepper.
Serve lukewarm or at room temperature.
This ratatouille tastes better the next day.
It keeps 5 days if stored tightly covered in the refrigerator.
Makes 6 servings.
Calories 91, Fat 3 g, Carbs 15 g, Protein 3 g, Fiber 3 g, Sodium 80 mg.