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Julia Child's Ratatouille

 
Julia Child's Ratatouille
Image ©
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
This recipe is suitable for a paleo diet.paleo
This recipe is suitable for a primal diet.primal
 
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,paleo,primal,gluten free,dairy free,paleolithic,lacto ovo vegetarian,primal,whole 30,vegan side dish,antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre Mediterranean,French,European
spoonacular Score:71%

Spoonacular Score: 71%

 

Julia Child's Ratatouille is a Mediterranean recipe that serves 6. This hor d'oeuvre has 199 calories, 2g of protein, and 17g of fat per serving. For 92 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe from Foodista has 3 fans. Head to the store and pick up zucchini, garlic, bell peppers, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 68%, this dish is solid. Julia Child's Ratatouille, Julia Child's Vichyssoise, and Julia Child's Eggplant Pizzas are very similar to this recipe.

Ratatouille can be paired with Champagne, Bordeaux, 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 Bernard Magrez Bordeaux Rouge. Reviewers quite like it with a 5 out of 5 star rating and a price of about 23 dollars per bottle.

Bernard Magrez Bordeaux Rouge

This wine goes very well with a platter of charcuterie or a platter of not too mature hard cheeses.

» Get this wine on Wine.com

Ingredients

Servings:
1 pound
1 pound eggplant
eggplant
2 cloves
2 cloves garlic
garlic
1 cup
1 cup green bell peppers
green bell peppers
7 Tbsps
7 Tbsps olive oil
olive oil
2.85 Tbsps
2.85 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 pound
1 pound zucchini
zucchini
1 pound eggplant
1 pound
eggplant
2 cloves garlic
2 cloves
garlic
1 cup green bell peppers
1 cup
green bell peppers
7 Tbsps olive oil
7 Tbsps
olive oil
2.85 Tbsps parsley
2.85 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 pound zucchini
1 pound
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

Nutritional Information

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