Freshly made ratatouille, a tasty blend of Provencal vegetables, is a popular dish in the Provence region of France. It’s gained wider popularity now perhaps due to the movie “Ratatouille.” This vegetarian meal is a quick version that captures the flavors of Provence without lengthy cooking.
Frisee is a member of the chicory family. It curly leaves and a slightly bitter edge and goes well with the ratatouille.
Helpful Hints:
• Any type of lettuce can be used instead of frisee.
• Any type of cheese can be used in the salad.
• Toasting the walnuts intensifies their flavor.
Countdown:
• Prepare the ingredients.
• Start the ratatouille.
• While ratatouille simmers, make the salad.
Shopping List:
To buy: 1/2 pound eggplant, 1/2 pound zucchini, 1 package slice button mushrooms, 1 can reduced-sodium diced tomatoes, 1 head frisee, 1 small package walnut halves, 1 small piece brie cheese, 1 whole wheat baguette, 1 bottle reduced-fat vinaigrette dressing.
Staples: olive oil, onion, sugar, salt and black peppercorns.
SIMPLE RATATOUILLE (SAUTEED PROVENCAL VEGETABLES)
Yield 2 servings. Recipe by Linda Gassenheimer
1 tablespoons olive oil
2 1/2 cups eggplant cubes, washed unpeeled and cut into 1-inch pieces
2 cups zucchini cubes, washed and cut into 1-inch pieces
1 cup sliced onion
2 teaspoons minced garlic
2 cups sliced button mushrooms
2 cups reduced-sodium canned diced tomatoes
1 tablespoon sugar
Salt and freshly ground black pepper
4 slices whole wheat baguette
Heat olive oil in a nonstick skillet over medium-high heat. Add eggplant, zucchini, onion, and garlic. Saute 3 to 4 minutes or until onion becomes golden. Add the mushrooms and toss several seconds. Add diced tomatoes and sugar. Bring to a simmer over medium heat. Lower heat and cover. Simmer 15 minutes. Vegetables should be cooked through but a little firm. Add salt and pepper to taste. Serve with bread on the side.
