Ratatouille Spread
Ingredients
- 2 tablespoons olive oil
- 1/2 cup chopped onion ⓘ
- 1/3 cup chopped green bell pepper ⓘ
- 1 -2 garlic clove, minced ⓘ
- 2 cups diced eggplants ⓘ
- 1/2 cup diced zucchini ⓘ
- 1/3 cup water ⓘ
- 2 tablespoons tomato paste ⓘ
- 1 tablespoon dry vermouth ⓘ
- 1/4 cup lightly packed fresh parsley sprig
- 2 teaspoons capers ⓘ
- 1 teaspoon red wine vinegar ⓘ
Instructions
- In a big skillet, heat the oil over med-high heat; add in onions, bell peppers, and garlic; cook/stir until softened, about 3 minutes.
- Add in eggplant; cook/stir until softened, about 4 minutes.
- Add in zucchini, water, tomato paste, and vermouth; cook 5 minutes or until liquid has evaporated.
- Place eggplant mixture, parsley, capers, vinegar, and salt in a food processor container fitted with steel blade; cover and process until pureed.
- Cool to room temperature.
- *Note--the spread is thick and benefits from adding an extra tablespoon or two of olive oil, if you don't mind adding the extra fat and calories.
- Spread on pumpernickel party rounds.
Nutrition & Diet Analysis (per serving)
418
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).