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Ratatouille
Ratatouille

Before you jump to Ratatouille recipe, you may want to read this short interesting healthy tips about Discover How to Boost Your Mood with Food.

Most of us have been conditioned to think that comfort foods are bad and must be avoided. Sometimes, if your comfort food is essentially candy or other junk foods, this is true. Other times, though, comfort foods can be altogether healthy and it’s good for you to consume them. There are a number of foods that basically can improve your moods when you eat them. If you feel a little bit down and you’re needing an emotional pick me up, try some of these.

Make a trail mix from seeds and/or nuts. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, etc are all great for helping to elevate your mood. This is because these nuts are loaded with magnesium, which helps to boost serotonin levels. Serotonin is a feel-good chemical substance that dictates to the brain how to feel at any given time. The more you have of it, the happier you will feel. Not only that but nuts, specifically, are a fantastic source of protein.

As you can see, you don’t have to turn to junk food or foods that are not good for you to feel better! Try a couple of of these suggestions instead.

We hope you got insight from reading it, now let’s go back to ratatouille recipe. To make ratatouille you need 14 ingredients and 8 steps. Here is how you do that.

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