A Week of Healthy Dinner Recipes to Support Your Workouts

Nicole Crawford

Contributor - Women's, Family, and Kids' Fitness

Women's Fitness, Family and Kids

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After a hearty chili meal, you might be craving something a little lighter. This vegetarian option from Tim Harrison is a spin on a classic recipe: ratatouille. Tim shared his two secrets for making the perfect version of this French classic:

 

 

  • Purge the Eggplant: After slicing, sprinkle the eggplant with a little salt to draw out some of the water. Then rinse and drain. This purging process removes some of the bitterness. I would recommend this process whenever you are cooking with eggplant.
  • Add the Tomato Vine: Have you ever smelled vine tomatoes in the grocery store, or even better, while they are still on the plant? Smells good, but that isn't what tomatoes taste like, right? That's because that aroma is in the vine not the fruit. If you add the retained vine at the end of cooking, boom - more yummy.

 

Classic Ratatouille

A Week of Healthy Dinner Recipes to Support Your Workouts - Healthy Eating, nutrition, Health, Food, recipes, meal planning, healthy eating

 

Ingredients:

  • 1 eggplant, cut into 1/4 inch cubes
  • 2 zucchini, also cubed
  • 4 large vine tomatoes, chopped roughly and with vines retained
  • 1 red pepper, sliced
  • 4 cloves garlic, lightly crushed, left whole
  • A few sprigs of thyme
  • 2 bay leaves
  • Salt and pepper

 

Method:

  1. Heat up a large frying pan. Now put the eggplant into a colander and sprinkle with salt, then set over a bowl.
  2. Put a little oil into the pan and fry the zucchini for a couple of minutes, browning each side. Set aside in a bowl. Do the same with the red pepper.
  3. Quickly rinse the eggplant of the excess salt under running water, spread out on a tea towel and pat dry then fry and add to the rest of the veg.
  4. Lastly, cook the tomatoes in the pan for 3 minutes, then add the garlic cloves and all of the vegetables back into the pan with the thyme and bay leaves. Cover, turn down the heat, and cook for 20 minutes.
  5. After 20 minutes turn off the heat, lift the cover, season with salt and pepper, then throw in the reserved tomato vines for a minute before serving.

 

For another classic dinner recipe, click to page 6.

 

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