Simple Way to Make Homemade Ratatouille

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Before you jump to Ratatouille recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.

Mostly, people have been conditioned to believe that "comfort" foods are not good for the body and have to be avoided. Often, if your comfort food is basically candy or other junk foods, this can be true. Other times, comfort foods can be very nourishing and good for us to eat. There are a number of foods that, when you eat them, can boost your mood. If you are feeling a little bit down and you're needing an emotional pick me up, try a number of these.

It's not hard to fight your bad mood when you consume grains. Quinoa, barley, millet, etc are fantastic at helping you feel better. These foods can help you feel full for longer too, which can help your mood too. Feeling famished can truly make you feel awful! The reason these grains help your mood so much is that they are easy to digest. These foods are easier to digest than others which helps promote a rise in your blood glucose which in turn takes your mood to a happier place.

See, you don't need to consume all that junk food when you wish to feel better! Go with these hints instead!

We hope you got insight from reading it, now let's go back to ratatouille recipe. You can have ratatouille using 14 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to cook Ratatouille:

1. You need 1 of large (1.25 lb) eggplant, cut into 1/3 inch cubes.
2. You need of Salt.
3. Use 6 tablespoons of extra virgin olive oil, plus more for serving.
4. Provide 1 of medium zucchini (about 1/2 lb) cut into 1/3 inch cubes.
5. Provide 1 of medium yellow squash (about 1/2 lb) cut into 1/3 inch cubes.
6. You need 1 of medium yellow onion, finely chopped.
7. You need 1 of red, orange OR yellow bell pepper, cut into 1/4 inch dice.
8. Get 5 of large cloves garlic, chopped.
9. Provide 5 of large vine-ripened tomatoes (1.75 lb) cut into 1/3 inch cubes, with their juices.
10. Get 1 tablespoon of tomato paste.
11. Use 2 teaspoons of fresh chopped thyme, plus more for serving.
12. Use 3/4 teaspoon of sugar.
13. Take 1/4 teaspoon of crushed red pepper flakes (optional).
14. Prepare 3 tablespoons of chopped fresh basil.

Steps to make Ratatouille:

1. Prep all the vegetables before you start cooking..
2. Heat 3 tablespoons of oil in a large nonstick pan over medium heat. Add the eggplant and season with 1/4 teaspoon salt. Cook, stirring frequently, until soft and starting to brown, 1-12 minutes. Transfer to a plate and set aside..
3. Add another tablespoon of oil to the pan (no need to clean it). Add the zucchini and yellow squash and cook, stirring frequently, until tender crisp, 3-4 minutes. Season with 1/4 teaspoon salt and transfer to a plate; set aside..
4. Add two more tablespoons of oil to the pan and add the onion and bell pepper. Cook, stirring frequently, for about 5 minutes. Add the garlic and continue cooking for about 3 minutes more. Do not brown. Add the tomatoes and their juices, tomato paste, thyme, sugar, crushed red pepper flakes (if using) and 3/4 teaspoon salt. Cook, stirring occasionally, until the tomatoes are broken down into a sauce, 8 to 10 minutes..
5. Add the cooked eggplant to the pan; bring to a gentle boil, then reduce the heat, and simmer, uncovered, for about 10 minutes or until the eggplant is soft. Add the zucchini and squash and cook for 1 to 2 minutes more, or until just warmed through. Taste and adjust seasoning, if necessary. Sprinkle with fresh basil and thyme, drizzle with a little olive oil if desired, and serve warm or chilled..
6. With a little imagination, there are endless ways to serve ratatouille. Try it: - As a vegetarian main course over grains or polenta - Alongside roasted or grilled meats and fish - Shakshuka-style with poached eggs - Tossed with pasta - Folded into omelets or frittatas - Dolloped over crostini with goat cheese - Straight from the fridge as a snack (it's delicious cold).
7. Leftovers can be stored in the refrigerator in an airtight container for up to 5 days. This is delicious served cold, or reheated in the microwave..
8. Freezer-Friendly Instructions: Let the dish cool completely and freeze in an airtight container for up to 3 months. (Keep in mind that the zucchini won't stay crisp after being frozen.).

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