Ratatouille (rat-uh-TOO-ee) is a traditional French Provençal stewed vegetable dish that originated in Nice. It is an easy dish that is best prepared in the late summer when all the seasonal veggies are abundant. This version adds spicy turkey sausage for heat and lean protein, though it can easily be omitted for a vegetarian version. Pairs well over rice or cornbread.
Key Nutrients: Vitamin C, vitamin B6, vitamin A, biotin, fiber, copper, manganese, folate
- 1 pound of eggplant (roughly 1 large Rosa Bianca or Black Beauty eggplant), peeled and cut into 1-inch pieces
- 1 ½ teaspoons sea salt, divided
- 2 pints cherry tomatoes, washed and divided
- ½ cup extra virgin olive oil, divided
- 1 large organic zucchini cut into ¼-inch-thick half moons
- 1 pound spicy turkey sausage, casing removed
- 1 large yellow onion, diced
- 1 tablespoons fresh thyme, chopped
- ½ tablespoon summer savory, chopped
- 1 organic orange bell pepper, stemmed, seeded and diced
- 2 garlic cloves, minced
- ½ cup fresh basil, chopped
- 1 tablespoons fresh parsley, chopped
- Toss the eggplant with 1 teaspoon of sea salt and let drain in a colander for 30 minutes. Pat dry with a paper towel and set aside.
- Place one pint of tomatoes in a small bowl and crush them with your hands. Add ½ teaspoon of salt and set aside.
- Heat 2 tablespoons of olive oil in a large Dutch oven or pot over medium-high heat. Add the eggplant, constantly stirring, and cook until golden, about 8-10 minutes. Remove the eggplant with a slotted spoon and set aside.
- Add two more tablespoons of olive oil to Dutch oven or pot and add the zucchini, stirring occasionally, until golden, 2-4 minutes. Using the slotted spoon, transfer the zucchini into the bowl with the eggplant.
- Add two tablespoons of oil into the pot then add the turkey sausage, breaking it apart with the wooden spoon, cook until almost all the pink is gone.
- Add the remaining 2 tablespoons of oil, along with the onion, thyme, and summer savory, and sauté for 5 minutes. Add the bell pepper and cook, stirring occasionally, until the onions and pepper are very soft, 14 to 16 minutes. Add the garlic and cook for one minute. Then add the crushed tomatoes and stir. Reduce the heat to medium-low and cook for 10 minutes.
- Add the reserved eggplant, zucchini, and remaining tomatoes, stir to combine. Cover and reduce the heat to low, cook for an additional 12 minutes. Remove from heat, add salt to taste, top with basil and parsley, and serve.
Nutrition Facts (per serving)