Eggplant Ratatouille with Coriander
From France Ratatouille is a flavorful, light, and healthy dish that can be eaten with potatoes, whole wheat pasta, brown rice, bread, or all by itself. This recipe with coriander adds a slightly different touch, which is very enjoyable.
Great for: heart healthy, low cholesterol, low sodium, gluten-free, low calorie, vegan
Nutrients: fiber, sodium, potassium, vitamins K and B6, thiamin, manganese, folate
- 1 large or 2 medium eggplants
- 3-4 zucchinis, chopped in 1/4-inch slices
- 1 large red bell pepper, cut into large chunks
- 3 large tomatoes, cut into large chunks
- 1 large onion, peeled and cut into slices
- 2 teaspoons ground coriander
- 2-3 tablespoons olive oil
- 2 garlic cloves, peeled and finely chopped
- A few cilantro leaves
- Unprocessed sea salt and fresh ground black pepper to taste
- Cut the eggplants into thick chunks and sprinkle the pieces with salt to prevent them from oxidization. Set aside for 30 minutes and then rinse well and pat dry.
- Preheat the oven to 425 degrees F. Place eggplant, zucchini, bell pepper, tomatoes, and onion into a roasting pan that holds all vegetables in a single layer. Sprinkle with ground coriander and olive oil. Then scatter the chopped garlic and cilantro leaves on top. Season with salt and pepper to taste.
- Roast for about 25 minutes, stirring the vegetables occasionally. The zucchini should be golden brown and the peppers should start to show a little roast. Serve the ratatouille with potatoes, brown rice, or whole wheat pasta.