Eggplant Ratatouille (pisto De Berenjenas)
Eggplant Ratatouille, known as Pisto de Berenjenas in Extremaduran cuisine, is a delicious and hearty vegetable stew that is perfect for a comforting meal. This dish is packed with the flavors of the Mediterranean and is a great way to enjoy the bounty of summer vegetables.
Ingredients
- 2 eggplants, diced
- 2 zucchinis, diced
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 bell peppers, diced
- 4 tomatoes, chopped
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onions and garlic, and sauté until they are soft and translucent.
- Add the eggplants, zucchinis, and bell peppers to the pot, and cook for about 10 minutes, stirring occasionally.
- Add the chopped tomatoes, salt, and pepper, and let the mixture simmer for another 20 minutes, or until the vegetables are tender.
- Adjust the seasoning if needed, and serve the Eggplant Ratatouille hot, with crusty bread or over rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 5g
- Fat
- 7g
Supplies
Large pot Chopping board Knife Spatula
Tools
Serving spoon Ladle
Serving suggestions
Eggplant Ratatouille can be served as a main dish with crusty bread, or as a side dish to grilled meats or fish.
Tips & tricks
For added flavor, you can sprinkle some fresh herbs like basil or parsley on top before serving.
Cost
$10