Ratatouille with Ramen

It happens every time I go to the farmers market. I see all the beautiful vegetables and end up going hog wild. The prices are amazing - which leads to a counter-top full of vegetables that no one can reasonably use before the next visit to the market! It's an obsession!

To scale down my vegetable "situation", I turned to a favorite comfort food, Ratatouille. I didn't have green pepper (a staple in the dish) so I improvised. If you have one, chop it up and throw it in - knock yourself out.

What you need:
  • 2 tsp olive oil
  • 1 clove garlic (a BIG ONE)
  • 1/2 large onion, diced
  • 1 small eggplant, diced
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 1 large tomato, diced
  • 2 tbsp fresh chopped parsley (not pictured) 
  • Salt
  • Pepper
  • Crushed red pepper flake
  • Juice of 1/2 lemon
  • 3 oz Ramen noodles
  • Optional - Fresh grated Parmesan (however much you like)
What you'll do:
  • In a large skillet, heat olive oil over medium heat. Add onions. Cook for 2 minutes. Add garlic, cook for 4 more minutes, stirring often (be careful that the garlic doesn't burn).
  • Add eggplant, zucchini, and squash. Cover and cook (stirring occasionally) for another 10 minutes. 
  • Add tomatoes, parsley, lemon juice and red pepper flake. Cover and cook over LOW heat about 15 minutes.
  • Take off heat, set aside.
  • Bring 6 cups water to boil in a large saucepan - season the water with 1 tsp salt.
  • Add Ramen noodles to boiling water. Cook, stirring often, for 4 minutes (or according to package directions). 
  • Drain noodles, add to Ratatouille.
  • Plate, and grate some fresh Parmesan over the top. 
This dish is satisfying, and hearty.... can be served with or without noodles, warm or cold!


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