Ratatouille alla Pugliese

Ratatouille alla Pugliese is a vibrant and flavorful baked dish that showcases the rich harvest of the Puglia region, combining a medley of fresh vegetables and herbs. This vegan delight is perfect for a healthy, comforting meal any day of the week.

Ingredients

• Eggplant - 150 grams
• Zucchini - 150 grams
• Bell pepper (red) - 100 grams
• Tomatoes - 200 grams
• Red onion - 100 grams
• Garlic - 3 cloves
• Olive oil - 2 tablespoons
• Fresh basil - 10 grams
• Fresh oregano - 5 grams
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Balsamic vinegar - 1 tablespoon

Steps

1. Preheat the oven to 180°C (350°F).
2. Dice the eggplant, zucchini, bell pepper, tomatoes, and red onion into bite-sized pieces.
3. Mince the garlic and chop the fresh basil and oregano.
4. In a large mixing bowl, combine the diced vegetables, garlic, olive oil, balsamic vinegar, salt, and pepper. Toss well to coat all the vegetables.
5. In a baking dish, layer the mixed vegetables evenly. Sprinkle the chopped basil and oregano on top.
6. Cover the baking dish with aluminum foil and place it in the preheated oven.
7. Bake for 30 minutes, then remove the foil and bake for an additional 15-20 minutes until the vegetables are tender and slightly caramelized.
8. Remove from the oven, let cool slightly, and serve warm.

Nutrition

• Calories: 210
• Protein: 4 g
• Carbs: 30 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in dietary fiber, promoting digestive health.

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