by Margaret S Garrett - Published 6 months ago

Easy One-Pot Ratatouille: Packed with Veggies

A large pan of roasted vegetables is satisfying, but sometimes you don't want to heat up the oven. This stovetop ratatouille is a delicious alternative.

Advanced Probiotic+ for Bloat Relief

This recipe comes from One Pan, One Hob, One Meal by Elena Silcock.

Silcock says perfecting this recipe was challenging because of the many ways to make it. She describes her version as "a little sweet, a little sharp and a lotta comfort."

This ratatouille is versatile and can be repurposed for leftovers. You can toss it into pasta, pile it on top of toast or pizza, or eat it straight from the refrigerator as a snack.

My Ultimate Ratatouille with Sourdough Croutons

Ingredients

9 oz. sourdough bread, torn into chunky cubes
3 tablespoons olive oil, plus extra for drizzling
2 small aubergines, cut into 1¼-inch chunks
2 small zucchini, halved lengthwise and cut into rough chunks
2 red onions, cut into wedges
6 juicy and ripe tomatoes, around 14 oz., cut into wedges
2 garlic cloves, finely sliced
2 roasted red peppers from a jar, torn
14-oz. can tomatoes (either cherry or plum tomatoes—get the best quality you can, as it'll make a real difference here)
1 teaspoon caster or light brown sugar (Editor's note: Coconut sugar would work for a low-GI swap here!)
1 to 2 tablespoons balsamic vinegar
sea salt and freshly ground black pepper
fresh basil leaves, to serve

Instructions

Place the bread chunks in a large nonstick frying pan. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and coat the bread well. Heat the pan over medium-high heat and fry for 6 to 8 minutes, tossing regularly, until the bread is crisp and charred. Transfer the croutons to a plate and set aside. Remove any crumbs from the pan.
Add the aubergines and courgettes to the pan with a pinch of salt and dry-fry for 8 minutes, tossing regularly, until charred and softened.
Add 1 tablespoon of olive oil to the pan, then toss in the red onion wedges with another pinch of salt. Stir everything well.
Don't worry if the pan looks crowded; it will all cook down. Fry for another 10 minutes, tossing regularly, until everything is softened and caramelized.
Add the tomato wedges and garlic. Cook for a few minutes, then stir in the roasted red peppers. Stir to combine, then add the can of tomatoes and the sugar. Use the back of your spoon to mash the tomatoes into the mixture. Reduce the heat to low, cover with a lid, and cook for 25 minutes.
Remove the lid, increase the heat slightly, and simmer for 5 more minutes, stirring, to reduce the sauce. Remove from the heat and stir in 1 tablespoon of balsamic vinegar. Taste and add another tablespoon if needed. Season to taste.
Scatter the croutons on top, pressing them into the mixture. Rest for a few minutes, then top with basil and drizzle with olive oil. Finish with black pepper and serve.

This excerpt is used with permission from One Pan, One Hob, One Meal by Elena Silcock (2021). Published by Octopus Books.