Gluten Free/ Low Carb/ Vegetarian

Romanian Ratatouille

A Romanian ratatouille that sees many green vegetables combined in a herb taste explosion.  It’s a hearty vegetable dish that is great as a main or even a side dish.

 

 Romanian ratatouille

Photo by Lupita Arrese

No, this is not a recipe handed down to me from generations to generations as I don’t have any Romanian in me.  German yes, but no Romanian that I am aware of.  I came across this in a magazine years ago and kept the clipping in my folder of recipes.  Apparently it is originally a Lenten recipe, and is good served hot or cold.  You can have this as a main vegetarian dish (as I do) or serve it with chicken (that’s leftovers sorted). 

INGREDIENTS

450g aubergines (eggplant), cubed

2 large onions, chopped

3 spring onions, chopped

3 garlic cloves, crushed

3 tbspn olive oil

200g leek, white part only, chopped

1 green pepper, deseeded and chopped

2 tbspn dill

2 tsbpn parsley

2 bay leaves

600g ripe tomatoes, peeled and chopped

1 tsbspn tomato puree

1 tspbn sugar substitute

2 strips lemon zest

salt and pepper

 Romanian ratatouille

METHOD

  1. Preheat the oven to 160C/325F degrees
  2. Lightly sprinkle the aubergine with salt and set aside for 30 minutes.  Rinse and pat dry.
  3. Soften the chopped onions, spring onions and garlic in half the olive oil in a large saucepan.  Add the aubergines, leek, green pepper, dill and half the parsley and cook for a few minutes, stirring constantly.
  4. Add the bay leaves, tomatoes, tomato puree, honey and zest and stir.  Transfer to a ovenproof casserole with a tight fitting lid.
  5. Cook for 1 1/2 hours until the vegetables are tender.  Remove the bay leaves and zest.  Serve with the remaining parsley as a garnish.
  6. Eat and enjoy! Romanian ratatouille

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