If your kids are like mine, they may have enjoyed Ratatouille, the movie, but when it comes to actually eating a French vegetable stew, it’s thumbs down. Luckily, we stumbled upon a long lost family recipe that had all 3 kids asking for seconds!
Eggplant Ratatouille that Kids Love (serves 6-8)
- 2 eggplants, cut into half inch cubes
- 3 large onions, chopped
- 2 red bell peppers, chopped
- 1 pound ripe tomatoes, diced (or canned tomatoes)
- 6 ounces tomato paste (unsalted)
- 3 cloves garlic, sliced
- 3 tbsp olive oil
- 4 tbsp vinegar
- 1 tbsp sugar
- salt and pepper to taste
- Generously (about 1 TBSP) salt the eggplant cubes and place them in a strainer . The salt will cause the eggplant to release its bitter juice. It also improved the texture of the cubes
- Heat 2 TBSP of Olive oil in a saucepan on medium-high
- Add onions and garlic and sauté for 5 minutes, stirring occasionally
- Add red bell peppers and sauté for 5 more minutes, stirring occasionally
- Rinse eggplant cubes to remove as much salt as possible, then dry them on a kitchen towel.
- Remove onion, garlic and peppers from saucepan. Add 2 TBSP olive oil and turn heat to high
- When hot, toss eggplants into saucepan and lightly brown them – 3 to 5 minutes
- Lower heat to medium and return the onion, garlic, pepper medley to saucepan
- Add tomatoes and tomato paste. Mix well and bring to boil
- Add vinegar and sugar
- Lower heat to minimum, cover saucepan, and cook for 30 minutes
- Add pepper and salt to taste
May be enjoyed warm or chilled. Bon Appetit!
Nutrition Facts (prepared by Carol Harvey of Palate Works)
1. Sodium and sugar are approximated due to the inability to predict amount of salt retained by the eggplant, and variations in sweetness of the onions and tomatoes.
2. Vitamin C is approximated too because the amount present in the tomatoes before cooking and how much is lost from cooking is hard to specify precisely. The longer the dish cooks, the less vitamin C is left, but the sweeter and more tasty it gets.