Ratatouille Puttanesca

May 10, 2023May 10, 20230 18
A hearty Ratatouille Puttanesca recipe bursting with flavor
in Vegetarian

Prep

30 min

Cook

45 min

Ready In

1 hr 15 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

1 medium eggplant
2 medium potatoes
500 g cherry tomatoes
1 medium onion
5 garlic cloves
4 tablespoons olive oil
2 teaspoons chili oil ( optional )
1 teaspoon smoked paprika
70 g pitted kalamata olives
1/2 lemon , juice of
3 tablespoons capers
50 g asparagus
2 teaspoons flour
2 teaspoons butter
1 cup shredded parmesan cheese ( or vegetarian alternative )
1/2 teaspoon salt
50 g fresh basil , chopped finely
1 1/2 teaspoons fresh cracked black pepper

Nutrision Information

Servings Per Recipe
6
Calories
350
Sugar
7g
Fat
21g
Ratatouille Puttanesca is a delicious and hearty vegetable dish that originated from the coastal region of Italy. This dish is a combination of ratatouille and puttanesca, two classic Italian dishes that use similar ingredients. Ratatouille is a vegetable stew made of eggplants, potatoes, tomatoes, and other vegetables cooked in olive oil and spices. Puttanesca is a popular pasta sauce made of tomatoes, garlic, chili flakes, capers, and olives. This Ratatouille Puttanesca recipe combines the best of both worlds and is a perfect comfort food that can be enjoyed in any season. This dish can be served on its own as a main course or as a side dish.

Instructions

1.Preheat your oven to 350°F.
2.Peel and chop the potatoes and eggplant into bite-sized cubes.
3.Cut the cherry tomatoes in halves.
4.Peel and finely chop the onion and garlic cloves.
5.In a large skillet, heat two tablespoons of olive oil over medium heat.
6.Add the chopped onion and garlic to the skillet and sauté for five minutes until fragrant.
7.Add the chopped potatoes and eggplant to the skillet, along with the smoked paprika, chili oil (optional), and salt.
8.Sauté for another 10 minutes until the vegetables have softened and start to brown.
9.Add the halved cherry tomatoes to the skillet and cook for another five minutes.
10.Stir in the kalamata olives, chopped basil, capers, and lemon juice.
11.In a separate pan, cook the asparagus over high heat until tender and set aside.
12.In a small saucepan, melt the butter and then stir in the flour to form a roux.
13.Slowly whisk in one cup of hot water until the mixture thickens.
14.Spread half of the ratatouille mixture in the bottom of a large rectangular baking dish.
15.Scatter the asparagus over the ratatouille mixture.
16.Spread the rest of the ratatouille mixture over the asparagus.
17.Pour the roux mixture over the ratatouille.
18.Top with shredded parmesan cheese and freshly cracked black pepper.
19.Bake the dish in preheated oven for 25 minutes or until the cheese is melted and lightly browned.

PROS

This Ratatouille Puttanesca recipe is super flavorful, hearty, and vegetarian-friendly.

The vegetables used in this recipe are high in nutrients, antioxidants, and fiber.

CONS

The recipe may take some time to prepare, but it’s totally worth it.

The dish is not vegan-friendly due to the use of butter and cheese.

HEALTH & BENEFITS

This Ratatouille Puttanesca recipe is loaded with health benefits thanks to the variety of vegetables used. Eggplants are a good source of fiber, folate, and potassium that can help lower blood pressure. Tomatoes are a rich source of lycopene, an antioxidant that may help reduce the risk of some types of cancer. Onions and garlic are both high in antioxidants and have been linked to reducing inflammation and boosting immune health. Asparagus is filled with prebiotics and fiber, which can help support digestive health.

Print

Leave a Reply

Your email address will not be published.