INDIANAPOLIS (WISH) — Traditional Mediterranean Ratatouille abounds with the seasonal flavors of eggplant, juicy tomatoes, peppers, and zucchini, tastes even better served over creamy polenta.
Enjoy with a simple green leafy salad. This ‘almost raw’ reconstructed version explodes with a constellation of vitamins and minerals that will feed every cell in your body. Cooking kills digestive enzymes and some vitamins, so “Raw Rocks” regarding wholesome nutrition.
Livestrong.com says the Chlorogenic acid in eggplant is known for its high antioxidant activity. Antioxidants shield your cells from oxidation — a harmful chemical process that damages your cells and contributes to disease. Researchers at the U.S. Department of Agriculture’s Agricultural Research Service found chlorogenic acid to be the dominant antioxidant compound in eggplant.
1/4 cup extra virgin olive oil-Antioxidant
4 cloves garlic, minced-Anti-cancer
1 medium onion, diced-Anti cancer
1 medium eggplant (3/4 pound), diced-FIBER & Antioxidant
1 medium zucchini, quartered and diced-Folic Acid
1/2 yellow bell pepper, diced
½ Green pepper, diced
6 tomatoes (2 pounds), diced-Lycopene & vitamin C
1 tsp. fresh oregano, roughly chopped
1 tsp. fresh thyme, roughly chopped
3/4 tsp. sea salt-Trace minerals
1/4 tsp. freshly ground pepper
1 tbs. balsamic vinegar
1 tbs. capers, drained and roughly chopped
1/4 cup fresh basil, thinly sliced-Aids digestion
- In a large sauté pan, heat olive oil over medium heat. Add the garlic, onion, and eggplant and cook, stirring occasionally, about 3 minutes.
- Add the zucchini, tomatoes, and peppers and turn off the heat. All vegetables should be crisp but warm.
- Stir in the oregano, thyme, salt, and pepper, and cook for one additional minute. Remove from heat and add balsamic vinegar and capers.
- Serve over bed of polenta and garnish with basil.