Orange Ratatouille

 

🍊 Orange Ratatouille

Ingredients

• 1 eggplant, diced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tomatoes, chopped (or 400 g canned tomatoes)
• 1 orange
• 2–3 tbsp olive oil
• 1 tsp dried thyme
• ½ tsp oregano
• Salt & black pepper
• Optional: a pinch of chili flakes
• Fresh parsley or basil

Method

1. Heat olive oil in a large pan. Brown the eggplant until nicely golden; remove temporarily.
2. Add onion and bell pepper and cook 5–6 minutes.
3. Add zucchini and garlic; cook another 3 minutes.
4. Return the eggplant and add tomatoes, thyme, oregano, salt, pepper and chili.
5. Zest half the orange directly into the pan.
6. Squeeze in 2–3 tbsp orange juice. Don't add too much—the orange should brighten the ratatouille rather than make it sweet.
7. Cover partially and simmer gently for 25–35 minutes, stirring occasionally.
8. Finish with a little more fresh orange zest, parsley/basil, and a drizzle of olive oil.

Nice upgrade: add a few orange segments at the very end, along with toasted almonds. The combination of soft vegetables + citrus + crunch is excellent.

For a more sophisticated version, I'd pair it with seared fish, especially sea bass, salmon, or tuna.