Ratatouille with Rice

1. 1 Zucchini≈ $3.00 per kg 150 g
2. 2 Eggplant≈ $4.33 per kg 120 g
3. 3 Tomatoes≈ $4.67 per kg 150 g
4. 4 Bell peppers≈ $6.00 per kg 80 g
5. 5 Onions≈ $1.60 per kg 50 g
6. 6 Garlic≈ $10.00 per kg 4 g
7. 7 Long-grain ricepack 800 g ≈ $1.94 60 g
8. 8 Olive oil 12 ml
9. 9 Fresh basilpack 30 g ≈ $2.50 5 g
10. 10 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the zucchini¹, eggplant², tomatoes³ and pepper; peel the garlic⁶; slice the zucchini into 1 cm rounds, the eggplant into 1.5 cm rounds, the tomatoes into large wedges, and the pepper into large chunks; preheat the oven to 180 °C; lightly oil a 24 × 28 cm baking dish.

2. Slice the onion⁵ into thin half-rings and mince half the tomatoes³ and the garlic⁶; in a skillet over medium heat, heat a little oil and cook the onion for 5 minutes until soft, then add the tomatoes and garlic, salt to taste, and continue simmering for another 5 minutes until a soft sauce forms.

3. Spread the simmered onion⁵-tomato³ mixture evenly over the bottom of the dish.

4. Arrange the remaining vegetables in the dish in layers—alternate zucchini¹ and eggplant² rounds in a spiral with slight overlap; salt each pair of layers, drizzle with oil, and repeat until the dish is full.

5. Place the dish in the preheated oven and bake at 180 °C for about 35 minutes, until the vegetables are tender at the edges and lightly golden.

6. In a separate saucepan, cook the rice according to the package instructions, then drain and let the rice rest on the hot stove under a lid for 2–3 minutes.

7. Remove the ratatouille from the oven, optionally sprinkle fresh⁹ basil, and serve with the rice.

In short

• In the planner this dish is cooked for two days: reheat on day two.
• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.