It’s eggplant season! Eggplants are one of my favourite veggies cause of their texture (I know – some people are put off by it), their beautiful colour, their versatility, and health benefits.
Did you know that eggplants are super rich in anthocyanins?
Wait … antho-what? Anthocyanins. They give eggplants that rich colour, but more importantly, they’re a type of antioxidant.
Eggplants are also a good source of fibre, (1 cup raw contains 3 grams), and they’re low in calories (20kcal per cup raw).
Here’s a ratatouille recipe that features not only eggplant, but a couple of other local, seasonal faves – zucchini and tomatoes!
Ingredients
- 2 tbsp extra virgin olive oil
- 1 onion, roughly chopped
- 1 medium-large eggplant, peeled (optional) and cut into 1/2-inch cubes
- 1 red bell pepper, seeded and chopped
- 1medium zucchini, cut into 1/2-inch cubes
- 4 garlic cloves, minced
- 1 (14-oz can) crushed tomatoes
- 1 tsp dried Italian seasoning
- 1/2 tsp sea salt
- 1 tbsp chopped fresh parsley (stems removed)
- 1 tbsp chopped fresh basil
- Optional 3 cups cooked quinoa, wild rice, or whole grain rice
Directions
(ratatouille recipe adapted from the Big Book of Organic Baby Food)
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