Speedy Stir-Fried Ratatouille
This quick and easy version of a classic French dish makes a light lunch for two people or a side dish for four. Blanching the eggplant in the microwave takes only a couple of minutes, and helps prevent it from soaking up too much oil when it is stir-fried.
Serves: 2Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- 1 lb. eggplant (½ large eggplant), cut in ½” cubes
- 2 Tbsp. vegetable oil
- ½ tsp. salt
- 1 large zucchini, thinly sliced on the diagonal
- 1 medium onion, peeled and sliced
- ¼ tsp. dried oregano
- 1 medium red bell pepper, seeded and cut in ½” cubes
- 1 Tbsp. chicken broth
- ½ cup canned tomatoes
- ⅛ tsp. ground black pepper
- Place the eggplant in a microwave-safe dish and cover with water. Microwave the eggplant on high heat for 2 minutes, then continue microwaving for 30 seconds at a time as needed, until it is tender but still crisp.
- Heat the oil and the salt in a large, heavy skillet on medium-high heat, tilting the skillet so that it covers the bottom of the pan and halfway up the sides.
- Add the zucchini and the onion to the pan. Stir in the dried oregano. Cook the vegetables for 2 minutes, stirring constantly to keep them from burning.
- Add the eggplant to the pan. Stir for a few seconds, then add the bell pepper. Cook, stirring for a few more seconds. (Total stir-frying time at this point should be about 3 minutes.) Stir in the chicken broth.
- Reduce heat down to medium-low. Stir in the canned tomatoes. Simmer for 2 to 3 minutes, stirring occasionally to mix everything together. Stir in the pepper. Serve immediately.