Inflammation is the root cause of disease. Eating an anti-inflammatory diet is one of the best ways to counter some of the chronic inflammation that comes from leading a not-so-healthy lifestyle. If you're ready to get back on track and experience the benefit of healthy eating, this recipe is for you! And...it actually tasted amazing! : )
Serves 6-8 as a side dish
Active time: 1 1/2 hours
Total time: 1 3/4 hours
2 eggplants (1 1/2 pounds), cut into 1/2-inch cubes
4 onions, chopped
1/2 cup olive oil coarse salt to taste
4 yellow squash (1 1/2 pounds) cut into 1/2-inch cubes
2 large red bell peppers, cut into 1/2-inch cubes
8 plum tomatoes, peeled, seeded, and chopped
7 garlic cloves, minced 1 teaspoon chopped fresh thyme
1/4 cup finely chopped fresh basil
Preheat oven to 450°F.
• Stir together eggplants, onions, 1/4 cup oil, and kosher salt in a large roasting pan, then roast mixture in middle of oven, stirring occasionally, 15 minutes.
• Stir in squash, bell peppers, 2 tablespoons oil, and more kosher salt and roast mixture, stirring occasionally, until bell peppers are tender, 25 to 30 minutes.
• While vegetables are roasting, simmer tomatoes, garlic, thyme, remaining 2 tablespoons oil, and kosher salt in a heavy saucepan, stirring occasionally, until thickened, 12 to 15 minutes.
Stir tomatoes into roasted vegetables and season ratatouille.
My fave: Serve this over roasted chicken with mashed sweet potato ;)
(Thanks to Melissa Moreno for the Great Recipe)