Ratatouille was one of the first vegetarian recipes that I learned to make as a young cook. This humble, yet nutrient-packed veggie stew, is very easy to make and pairs nicely with a bed of quinoa or brown rice. The addition of chickpeas helps to bring up the amino acid profile so that when you serve this ratatouille with a whole grain, you will get complete protein from your meal!
The colourful vegetables used in this dish each have their own special set of phytonutrients. What are phytonutrients you say? They are micronutrients produced by plants to preserve their health as they grow. These nutrients have a beneficial effect on the human body as well. Plant phytonutrients have many anti-inflammatory and anti-oxidant effects, both of which we know are vital to good health.
by Tracey Ratelle-Westdorp
serves 4-6 people
- 2 cloves garlic, minced
- 1 small onion, chopped
- 2 small zucchini, chopped into about 1 1/2 inch chunks
- 1 large Italian eggplant or 2 small long eggplant, chopped into about 1 1/2 inch chunks
- 1 orange or green bell pepper, chopped
- 1 can diced tomatoes
- 1 can chickpeas, drained and rinsed
- 1 tablespoon dried basil
- 1 teaspoon black pepper
- sea salt to taste
- Place a large, deep skillet over low heat. Drizzle in some olive oil. Add a tiny splash of water to keep the oil from overheating.
- Add garlic and onions, saute them gently for about 3-4 minutes.
- Add remaining ingredients and stir to combine.
- Simmer for about 20 minutes over low heat, until vegetables are tender.
- Add salt to taste.