This classic ratatouille makes a comforting side dish – but it’s also delicious tossed with pasta or added to sandwiches or salads.
Toss together eggplant, zucchini, red pepper, grape tomatoes, onion, 2 tbsp olive oil, tomato paste and salt.
Fill cooking pot with water. Add sous vide machine; set to 85˚C. Lower vacuumed bag into heated water, weighing down to submerge, if necessary. Set timer to 2 hours.
Carefully remove bag from water; let stand for 5 minutes before opening and removing vegetables.
Toss vegetables with parsley and basil. Drizzle with remaining olive oil and balsamic glaze.
If desired, add chopped sun-dried tomatoes, black olives, capers and chopped anchovies to ratatouille for a zesty flavour.
Per 1/6 recipe
Total Fat 9g
Saturated Fat 1.5g
Dietary Fiber 4g
Total Sugars 7g
Vitamin D 0mcg