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

Serves: 2

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 2

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories270
Total Fat15g
Saturated Fat1.5g
Cholesterol0mg
Sodium770mg
Total Carbohydrate32g
Dietary Fiber11g
Sugars18g
Protein6g