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Before you jump to Ratatouille recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Spending less Within the Kitchen.

Until fairly recently any individual who indicated concern about the degradation of the environment raised skeptical eyebrows. That’s a thing of the past now, with all people being aware of the problems besetting the planet as well as the shared responsibility we have for turning things around. Unless everyone begins to start living more green we won’t be able to correct the problems of the environment. These changes need to start taking place, and each individual family needs to become more environmentally friendly. Continue reading for some ways to go green and save energy, largely in the kitchen.

Even though it may not taste as good, cooking food in the microwave instead of in the oven will save you a packet of money. The energy used by cooking in an oven is definitely greater by 75%, and possibly this small bit of knowledge will spur you on to use the microwave more frequently. Countertop appliances can boil water as well as steam vegetables more quickly than your stove, and use a lot less electricity. You would be forgiven for thinking that an automatic dishwasher uses a lot more energy than washing dishes the old-fashioned way, but you would be wrong. A dishwasher is particularly economical when it’s full before a cycle is going. Don’t dry the dishes with heat, utilize the cool dry or air dry features to increase the money you save.

From the above it ought to be apparent that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. It is reasonably uncomplicated to live green, after all. It’s related to being functional, most of the time.

We hope you got benefit from reading it, now let’s go back to ratatouille recipe. You can have ratatouille using 14 ingredients and 8 steps. Here is how you do that.

The ingredients needed to make Ratatouille:

1. Take 1 large (1.25 lb) eggplant, cut into 1/3 inch cubes
2. You need Salt
3. Get 6 tablespoons extra virgin olive oil, plus more for serving
4. Provide 1 medium zucchini (about 1/2 lb) cut into 1/3 inch cubes
5. You need 1 medium yellow squash (about 1/2 lb) cut into 1/3 inch cubes
6. Get 1 medium yellow onion, finely chopped
7. Use 1 red, orange OR yellow bell pepper, cut into 1/4 inch dice
8. Provide 5 large cloves garlic, chopped
9. You need 5 large vine-ripened tomatoes (1.75 lb) cut into 1/3 inch cubes, with their juices
10. Provide 1 tablespoon tomato paste
11. Provide 2 teaspoons fresh chopped thyme, plus more for serving
12. Provide 3/4 teaspoon sugar
13. Get 1/4 teaspoon crushed red pepper flakes (optional)
14. Prepare 3 tablespoons chopped fresh basil

Steps to make Ratatouille:

1. Prep all the vegetables before you start cooking.
2. Heat 3 tablespoons of oil in a large nonstick pan over medium heat. Add the eggplant and season with 1/4 teaspoon salt. Cook, stirring frequently, until soft and starting to brown, 1-12 minutes. Transfer to a plate and set aside.
3. Add another tablespoon of oil to the pan (no need to clean it). Add the zucchini and yellow squash and cook, stirring frequently, until tender crisp, 3-4 minutes. Season with 1/4 teaspoon salt and transfer to a plate; set aside.
4. Add two more tablespoons of oil to the pan and add the onion and bell pepper. Cook, stirring frequently, for about 5 minutes. Add the garlic and continue cooking for about 3 minutes more. Do not brown. Add the tomatoes and their juices, tomato paste, thyme, sugar, crushed red pepper flakes (if using) and 3/4 teaspoon salt. Cook, stirring occasionally, until the tomatoes are broken down into a sauce, 8 to 10 minutes.
5. Add the cooked eggplant to the pan; bring to a gentle boil, then reduce the heat, and simmer, uncovered, for about 10 minutes or until the eggplant is soft. Add the zucchini and squash and cook for 1 to 2 minutes more, or until just warmed through. Taste and adjust seasoning, if necessary. Sprinkle with fresh basil and thyme, drizzle with a little olive oil if desired, and serve warm or chilled.
6. With a little imagination, there are endless ways to serve ratatouille. Try it: - - - As a vegetarian main course over grains or polenta - - Alongside roasted or grilled meats and fish - - Shakshuka-style with poached eggs - - Tossed with pasta - - Folded into omelets or frittatas - - Dolloped over crostini with goat cheese - - Straight from the fridge as a snack (it’s delicious cold)
7. Leftovers can be stored in the refrigerator in an airtight container for up to 5 days. This is delicious served cold, or reheated in the microwave.
8. Freezer-Friendly Instructions: Let the dish cool completely and freeze in an airtight container for up to 3 months. (Keep in mind that the zucchini won't stay crisp after being frozen.)

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