Often times when people first go gluten-free they focus on breads and pastas almost exclusively, but I think that one of the simplest, healthiest ways to handle a gluten-free diet is eat naturally gluten-free foods. Something like Ratatouille is a great option because you don’t have to mess with funky gluten-free flours or substitute anything. And, hey, it’s good for you.
This recipe is my mom’s. She originally posted on her blog, but she gave me permission to share it with all of you. For the original post or to try out some of her other recipes, check out her blog!
- 1/2 cup olive oil (more or less)
- 2 large onions, sliced (or one gigantic one like I used)
- 2-3 cloves of garlic, minced
- 1 medium-sized eggplant, cut into 1-inch cubes
- 4-6 medium sized zucchini (or one humungous one from the garden), thickly sliced
- 2 green peppers, seeded and cut into chunks (I used 1 green pepper and 1/2 each of a red pepper and yellow pepper … makes it more colorful)
- 2 tsp. salt
- 1 tsp. basil
- 1/4 cup fresh minced parsley (I was out of parsley so didn’t use it … didn’t miss it, either)
- 4 large tomatoes, cut in chunks (Because I can no longer eat tomatoes, I now leave this step off. Using red peppers is a nice way to still get red in there)
- Over high heat, heat olive oil in a large pan or Dutch oven. Add onions and garlic and cook until softened but not brown.
- Stir in eggplant, zucchini, peppers, salt, basil and parsley. Add a little more oil if needed to keep the veggies from sticking.
- Cover and cook over medium heat for 30 minutes, stirring occasionally. Stir gently and carefully to retain shape of veggies as they soften.
- Add tomatoes. Stir gently. Add more oil if sticking.
- Cover and cook over medium-low heat for an additional 15 minutes, stirring occasionally.
This is best if served a day or more after preparation. It can be served hot, cold, or at room temperature.