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Julia Child's Ratatouille

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $0.92

$0.92 per serving

3 people like this recipe

3 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,whole 30,vegan side dish Mediterranean,French,Eastern European,European,Greek
spoonacular Score:67%

Spoonacular Score: 67%

 

Julia Child's Ratatouille is a caveman, gluten free, primal, and whole 30 side dish. This recipe serves 6 and costs 92 cents per serving. One serving contains 199 calories, 2g of protein, and 17g of fat. Only a few people made this recipe, and 3 would say it hit the spot. Head to the store and pick up salt and pepper, garlic, salt, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 70%. This score is pretty good. Similar recipes include Coq au Vin and the Julia Child 100, Julia Child's Coq au Vin, and Julia Child’s Coq au Vin.

French works really well with Bordeaux, Champagne, and White Burgundy. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. You could try Mouton Cadet Bordeaux Rouge. Reviewers quite like it with a 4 out of 5 star rating and a price of about 12 dollars per bottle.

Mouton Cadet Bordeaux Rouge

Through its balance, roundness and aging capacity, the fruits of generous nature and the work of human hands, Mouton Cadet Rouge express all the richness and diversity of one of the world's foremost winegrowing regions.

» Get this wine on Wine.com

Ingredients

Servings:
1 lb
1 lb eggplant
eggplant
0.22 cloves
0.22 cloves garlic
garlic
1 cup
1 cup green bell peppers
green bell peppers
98 Tbsps
98 Tbsps olive oil
olive oil
3 Tbsps
3 Tbsps parsley
parsley
some
some salt
salt
some
some salt and pepper
salt and pepper
1.5 cups
1.5 cups yellow onion
yellow onion
1 lb
1 lb zucchini
zucchini
1 lb eggplant
1 lb
eggplant
0.22 cloves garlic
0.22 cloves
garlic
1 cup green bell peppers
1 cup
green bell peppers
98 Tbsps olive oil
98 Tbsps
olive oil
3 Tbsps parsley
3 Tbsps
parsley
some salt
some
salt
some salt and pepper
some
salt and pepper
1.5 cups yellow onion
1.5 cups
yellow onion
1 lb zucchini
1 lb
zucchini

Equipment

frying pan
frying pan
bowl
bowl
frying pan
frying pan
bowl
bowl


Instructions

  1. Peel the eggplant and cut into lengthwise slices 3/8 in thick, about 3 inches long, and 1 inch wide. Scrub the zucchini, slice off the two ends, and cut into slices about the same size as the eggplant. Place the vegetables in a bowl and toss with 1 teaspoon salt. Let stand for 30 minutes. Drain. Dry each slice in a towel.
  2. One layer at a time, saut the eggplant, and then the zucchini in hot olive oil for about a minute on each side to brown very lightly. Remove to a side dish.
  3. In the same skillet, cook the onions and peppers slowly in olive oil for about 10 minutes, or until tender but not browned. Stir in the garlic and season to taste.
  4. Slice the tomato pulp into 3/8-inch strips. Lay them over the onions and peppers. Season with salt and pepper. Cover the skillet and cook over low heat for 5 minutes, or until the tomatoes have begun to render their juice. Uncover, baste the tomatoes with the juices, raise heat and boil for several minutes, until juice has almost entirely evaporated.
  5. Place a third of the tomato mixture in the bottom of the casserole and sprinkle over it 1 tablespoon of parsley. Arrange half of the eggplant and zucchini on top, then half the remaining tomatoes and parsley. Put in the rest of the eggplant and zucchini, and finish with the remaining tomatoes and parsley.
  6. Cover the casserole and simmer over low heat for 10 minutes. Uncover, tip casserole and baste with the rendered juices. Correct seasoning, if necessary. Raise heat slightly and cook uncovered fro about 15 more, basting several times, until juices have evaporated leaving a spoonful or two of flavored olive oil.
  7. Be careful of your heat; do not let the vegetables scorch in the bottom of the casserole.
  8. Set aside uncovered. Reheat slowly at serving time, or serve cold.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.92
Ingredient
1 pound eggplant
2 cloves garlic
1 cup green bell peppers
7 tablespoons olive oil
3 tablespoons parsley
1.5 cups yellow onion
1 pound zucchini
Price
$1.50
$0.13
$0.46
$1.17
$0.45
$0.53
$1.30
$5.54

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Cooking Tips

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

Green Tips

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

Disclaimer

Nutritional Information

Quickview
199 Calories
2g Protein
16g Total Fat
12g Carbs
20% Health Score
Limit These
Calories
199
10%

Fat
16g
26%

  Saturated Fat
2g
15%

Carbohydrates
12g
4%

  Sugar
6g
8%

Cholesterol
0.0mg
0%

Sodium
399mg
17%

Get Enough Of These
Protein
2g
5%

Vitamin C
40mg
50%

Vitamin K
48µg
47%

Manganese
0.41mg
21%

Vitamin E
2mg
19%

Fiber
4g
17%

Vitamin B6
0.3mg
15%

Potassium
487mg
14%

Folate
47µg
12%

Vitamin A
421IU
8%

Magnesium
31mg
8%

Vitamin B2
0.12mg
7%

Copper
0.14mg
7%

Vitamin B1
0.1mg
7%

Phosphorus
66mg
7%

Vitamin B3
1mg
5%

Iron
0.85mg
5%

Vitamin B5
0.45mg
5%

Calcium
35mg
4%

Zinc
0.5mg
3%

Selenium
0.72µg
1%

covered percent of daily need

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