Wheelchair Chef's Ratatouille: A Delicious Twist on a Classic Dish

Ratatouille is a traditional Provencal stewed vegetable dish that originated in Nice, France. It's typically made with eggplant, zucchini, bell peppers, onions, and tomatoes, all cooked in olive oil and seasoned with herbs like thyme, basil, and oregano. The dish is known for its vibrant colors, rich flavors, and comforting aroma.

Ingredients for Ratatouille

2 bell peppers

Two eggplants

1/2 package of zucchini spirals

2 tablespoons canola oil

1 medium onion

1 can tomato juice

2 tablespoons olive oil

1 can diced tomatoes

2 tablespoons lemon

1/2 can of tomato juice

Instructions

Ratatouille with a Twist
My version of Ratatouille offers a unique twist on the classic dish, showcasing a delightful medley of seasonal vegetables infused with a secret ingredient for an extra burst of flavor.
To begin, thinly slice eggplant and bell peppers. To simplify the process, opt for zucchini spirals for added convenience.
In a large pot, heat two tablespoons of canola oil over high heat. This usually takes about 5 minutes. Once the oil is hot, add minced garlic and chopped onions. Sauté until the onions are nearly translucent before incorporating the zucchini, eggplant, and bell peppers. Cook until the vegetables have softened.
Next, introduce 2 tablespoons of lemon juice, 3 tablespoons of sugar, a can of diced tomatoes, half a can of tomato paste, and a can of tomato juice into the pot. Stir well to combine all the ingredients thoroughly.
Enjoy this flavorful and unique take on Ratatouille that elevates the traditional recipe with a special touch.