First of all, just to clarify, Ratatouille is a vegetable dish of Italian origins usually involving eggplant, tomato, and other vegetables. There is no rat involved. That was the first thing my children asked, so I wanted to declare it up front.
This recipe was inspired by a recipe in the wonderful The Silver Spoon cookbook. I’ve changed pretty significantly to fit with our family’s eating preferences and requirements. It isn’t a completely authentic Ratatouille, but as long as you have some zucchini, tomato, and eggplant in it, play with the other ingredients – whatever you can get your hands on!
This recipe turned out to be a delicious gfcf, gluten free, family-friendly recipe! It is also a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and South Beach phase 1 safe recipe.
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 shallot, minced (optional)
- 2 stalks celery, diced (optional)
- 2-3 zucchini or summer squash, cut into cubes
- 1 medium eggplant, peeled and cut into cubes
- 2 bell peppers, cut into slices (optional)
- 2 portabello mushrooms, cut into cubes (optional)
- 4 tomatoes, peeled, quartered, and seeded OR 1 28 oz can diced tomatoes
- 1-2 lbs chicken, cut off the bone and into cubes
- 1/2 tsp oregano
- olive or canola oil to coat bottom of pan
- Splash of wine (optional)
- pinches of kosher salt and grinds of pepper to taste
Prepare all the vegetables and chicken. Place the peeled and cubed eggplant in a colander and sprinkle with kosher salt. Let sit for about 30minutes while you do everything else.
Find a large skillet (I think mine’s 12-14 inches), and cover the bottom of the pan with your cooking oil of choice. Bring pan and oil to medium heat, then add the onion, garlic, shallot, and celery. Once that’s sizzling, add the chicken, and stir for a few minutes until it is browned.
Add the vegetables, except the tomatoes (be sure to rinse the salt off the eggplant first!) to the chicken & onion mixture. Stir to combine and sauté for a few minutes.
Add the tomatoes and some of their juice. Splash in the wine, and add the salt, pepper, and oregano. Bring to a boil, then cover and reduce heat to medium low. Let simmer for about 20 minutes, until vegetables have softened and meat is cooked through.
Serve with brown rice noodles (South Beach Phase 2) or spaghetti squash (South Beach Phase 1).