Spicy Ratatouille Recipe
Let’s be honest—life is too short for bland vegetables. If your idea of excitement is soggy zucchini and tasteless tomatoes, exit stage left. This spicy ratatouille brings heat, sass, and a kaleidoscope of bold Mediterranean flavors. It’s got the audacity to demand a second serving and the charm to turn veggie skeptics into believers. Think fire-roasted veggies having a raucous party in your skillet. Yeah, it’s that kind of vibe—vibrant, feisty, and anything but boring. Ready to make your taste buds dance the Macarena? Roll up those sleeves, friend.
Spicy Ratatouille Recipe
This recipe delivers a spicy twist on the classic ratatouille, packed with robust, zesty flavors and a colorful medley of fresh veggies.
Ingredients
- 2 medium eggplants diced
- 1 large zucchini sliced
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 large onion diced
- 4 garlic cloves minced
- 3 large tomatoes diced
- 1/4 cup olive oil
- 1 tsp red chili flakes
- 1 tsp paprika
- 1/2 tsp cumin powder
- Salt to taste
- Freshly ground black pepper to taste
- Fresh basil for garnish
Instructions
- Prep the veggies: Dice eggplant, slice zucchini, and chop peppers, onion, and tomatoes. Mince garlic and set everything aside.
- Sweat the eggplants: Heat 2 tbsp olive oil in a skillet, add diced eggplant, and cook until golden. Remove and set aside.
- Sauté the aromatics: In the same skillet, heat remaining oil. Add onion and garlic, sautéing until fragrant.
- Cook the veggies: Toss in bell peppers and zucchini, cooking until slightly softened. Add tomatoes and stir well.
- Spice it up: Add chili flakes, paprika, cumin, salt, and pepper. Stir until evenly combined.
- Simmer the dish: Return the eggplants to the skillet. Cover and simmer on low heat for 30 minutes until flavors meld.
- Garnish and serve: Sprinkle with fresh basil before serving. Enjoy it hot with crusty bread or as a standalone delight.
Notes
Nutritional Values (Per Serving)
- Calories: 220
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 4g
Vitamins & Minerals (Per Serving)
- Vitamin C: 60%
- Vitamin A: 35%
- Iron: 15%
- Potassium: 18%
- Magnesium: 12%
Additional Notes/Tips
- Add a dash of balsamic vinegar for extra tang.
- Roasting the vegetables beforehand enhances flavor.
- Serve with grilled protein for a balanced meal.
- Don’t skimp on the basil—it adds a refreshing punch.
- Leftovers taste even better the next day.
