Classic Ratatouille

Serves 4

Ratatouille, a traditional French vegetable dish with eggplant, bell peppers, onions, squash and tomatoes, is an ideal side dish to serve with roasted fish or chicken. It's equally good no matter the season, too. Serve with Herb and Asiago Toasts, if you like. Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.

Ingredients

1 eggplant, peeled and cut into 1-inch chunks
1 1/2 teaspoons salt
1/4 cup extra virgin olive oil*
4 cloves garlic, finely chopped
2 tablespoons herbes de Provence
1/4 teaspoon chile pepper flakes
Pepper to taste
1 large green bell pepper, cored, seeded and roughly chopped
1 large yellow onion, thickly sliced
2 small zucchini or summer squash, cut in 1-inch chunks
1 (28-ounce) can whole peeled tomatoes, peeled*
2 tablespoons balsamic vinegar*

Method

Preheat oven to 425°F. Toss eggplant with 1 teaspoon of the salt, and set aside in a paper-towel-lined bowl while preparing the other vegetables.

Combine remaining 1/2 teaspoon salt, oil, garlic, herbes de Provence, chile flakes and pepper in a small bowl. Put the bell peppers, onions and zucchini into a large bowl and pour the oil mixture over them. Pat eggplant dry with another paper towel and toss with vegetables, coating everything thoroughly. Spread vegetables in a single layer on a baking sheet and roast, stirring once or twice, until golden and very soft, 30 to 35 minutes.

Put tomatoes into a large bowl and break them up using your hands or a spoon. Add roasted vegetables and vinegar and stir well. Cool to room temperature before serving, or cover and refrigerate overnight.

Nutrition

Per serving: 230 calories (130 from fat), 15g total fat, 2g saturated fat, 6g protein, 23g total carbohydrate (8g dietary fiber, 12g sugar), 0mg cholesterol, 1040mg sodium

http://wholefoodsmarket.com/recipes/1942