Summer Ratatouille Recipe
SUMMER RATATOUILLE RECIPE
FOOD AS MEDICINE:
Local organic produce is picked at the peak of ripeness, ensuring the most flavor and is significantly more nutritious than conventionally grown produce on a micronutrient level. Ratatouille is a great way to bring together all the best local summer produce in a simple, one skillet dish. Eggplant, the star of this dish, is rich in the anthocyanins, particularly one phytonutrient called nasunin, which has been show to protect cell membranes from free radical damage. It is also high in chlorogenic acid, which is one of the most potent free radical scavengers found in plants and is antitumorgenic, antimicrobial, anti-viral and cardioprotective. It is also low in calories and carbohydrates, helping to volumize your veggie intake and increasing satiety.
Makes 8 servings
INGREDIENTS:
2 small eggplant, cut into ½ inch dice
2-4 Tablespoons olive oil
1 yellow onion, cut into ½ inch dice
2 bell peppers, cut into ½ inch dice
1 medium yellow squash, cut into ½ inch dice
1 medium zucchini, cut into ½ inch dice
4 cloves garlic, minced
¼ tsp red pepper flakes
2 large heirloom tomatoes, cut into ½ inch dice
1 bunch basil, chopped
sea salt and pepper to taste
DIRECTIONS:
Sprinkle the diced eggplant with half a teaspoon of salt and set aside in a colander. Allow to drain 20-30 minutes while you prepare the rest of the vegetables. This helps keep it from getting too mushy! Heat two tablespoons of the olive oil in a large cast iron skillet. Add the onions and sautee, stirring frequently for about 5 minutes or until translucent.
Pat the eggplant dry and add to the pan. Cook, stirring frequently until golden brown. You may need to add more olive oil if eggplant absorbs it all. Add the bell peppers, squash and zucchini. Sprinkle with the garlic and red pepper flakes and cook, stirring frequently for another 7-10 minutes. Stir in the tomatoes and cook another 7-10 minutes until all vegetables are soft. Sprinkle with the chopped basil and season to taste with salt and pepper. Serve warm with an extra drizzle of olive oil and a fried egg if desired.
Nutrition facts: 123 Calories, 7g Fat, 14g Carbohydrates, 3g Protein
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