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Inside-Out Ratatouille with Zucchini Noodles

Inside-Out Ratatouille with Zucchini Noodles
Yields
4 servings

Ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice, [France]. The full name of the dish is ratatouille niçoise.” Not to be confused with the movie.

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ingredients

Ratatouille

¾
lb(s) eggplant (1 medium), cut into medium pieces
½
lb(s) new potatoes, cut into small pieces
1
cup onion (1 medium), chopped
3
cloves garlic, minced
2
tsp oregano
2
tsp sea salt
Fresh ground black pepper, to taste
1
(28-oz) can whole tomatoes
2
cups cooked chickpeas
2
Tbsp balsamic vinegar
2
tsp extra-virgin olive oil
Leftover core from spiralized zucchini (see below)

Noodles

4
medium zucchini, spiralized, cores reserved to add to ratatouille
Very runny tahini (preferably Lebanese) or crumbled feta, to serve
Chopped fresh parsley
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directions

Notes

If you can only find thick tahini, thin a small amount with a couple tablespoons of water.

Step 1

In a large pot, combine eggplant, potatoes, onion, garlic, sea salt, and spices. Add ⅓ cup water. Cover and cook over medium heat until vegetables are soft, stirring every 5 minutes (will take about 20 minutes). Remove from heat, add tomatoes, breaking up with a wooden spoon.

Step 2

Add remaining ingredients, bring to a gentle boil, reduce to a simmer, partially cover, and cook for 30 minutes. Serve over zucchini noodles, drizzle with tahini, and a sprinkle of fresh parsley. Store leftover ratatouille and noodles separately in the refrigerator.

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