Sweet and Savory Pear Ratatouille
This heart, colorful ratatouille can be enjoyed as a side dish or main course. Serve it with grilled meats, fish, or add a can of chickpeas to enjoy it as a plant based meal.
Equipment
- Skillet
- 1 Wooden Spoon
- 1 knife
- 1 cutting board
Ingredients
- 1 pear cubed
- 1 medium eggplant diced
- 1 zucchini sliced
- 1 red bell pepper diced
- 1 onion chopped
- 12 oz cherry tomatoes
- 4 cloves garlic whole
- 2 tbsp extra virgin olive oil
- 1 tbsp red pepper flakes
- 1 bunch cilantro for garnish
Instructions
- Start by chppping the pear, eggplant, zucchini, red bell pepper, and onion and set everything aside
- Heat 2 tbsp of olive oil in a large skillet over medium heat. Add the chopped onion and whole garlic cloves, and cook for 2-3 minutes, stirring occasionally, until the onion becomes translucent.
- Remove the onions and garlic from the skillet. Add the diced eggplant and red bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften but retain their shape.
- Remove the eggplant and red bell pepper. Add the zucchini and cubed pear to the skilled, cooking for another 5 minutes until the zucchini becomes tender and the pear begins to soften.
- Add the cooked onions, garlic, eggplant and bell pepper back into the dish. Stir in the cherry tomatoes and red pepper flakes. Stir to continue.
- Reduce the heat to low and let the raratouille simmer for 10 minutes, allowing the flavors to meld together.
- Once the vegetables are cooked and the tomatoes have softened, remove the skillet from the heat. Taste and adjust seasonings if needed. Garnish with fresh cilantro before serving.
Nutrition
Calories: 114kcalCarbohydrates: 17gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 35mgPotassium: 523mgFiber: 5gSugar: 10gVitamin A: 1475IUVitamin C: 49mgCalcium: 36mgIron: 1mg
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