Bosnian Ratatouille Tips
Side or no side? Ratatouille is perfect by itself, with a nice slice of fresh homemade bread (I know… this has become my motto). But good sides include rice and polenta. Don’t do pasta. This isn’t a sauce that sticks to pasta. You’ll end up with a heap of spaghetti sitting on top of sauce instead of the other way around.
- 2 tablespoons oil
- 1–2 tablespoons butter
- 1 yellow onion (large, peeled, diced)
- 2 carrots (medium, peeled, diced)
- 1–2 garlic cloves (peeled, minced)
- 2–3 tomatoes (medium, peeled, crushed)
- 1 tablespoon paprika
- 1 teaspoon sugar
- 1–2 bay leaves
- 2–3 cups of water
- 2 yellow bell peppers (cored, diced)
- 2 red bell peppers (cored, diced)
- 1 eggplant (large, peeled, diced)
- Salt and pepper to taste
- 1 tablespoon parsley (fresh, minced)
- In a large, deep pan (or shallow pot) heat oil and butter over medium high. Add onion and carrots and sauté until translucent.
- Add garlic, tomatoes, paprika, sugar and bay leaves. Sauté 5 to 10 minutes, then add water. Simmer 5 minutes.
- Add bell peppers, eggplant, salt and pepper. Mix thoroughly. Cover (4/5ths of the way) and simmer on low for 40-50 minutes. (If a lot of ratatouille evaporates add a little more water.)
- Take the bay leaves out, garnish with parsley. Serve over rice, polenta or by itself.
- Serving Size: 2-3 laddles
- Calories: 233
- Sugar: 15.7g
- Sodium: 74mg
- Fat: 13.5g
- Saturated Fat: 4.6g
- Carbohydrates: 27.1g
- Fiber: 8.9g
- Protein: 4.1g
- Cholesterol: 15mg