This recipe can be a side dish, but it's also a delicious sauce for pasta or rice, or a topping for homemade pizza. It's a good idea to make a big batch when you make ratatouille; use the leftovers for a few days on sandwiches or over pasta, or freeze and use at a later date.

Tip: Ask the fishmonger to shell and devein the shrimp for you, or buy frozen shrimp, which is already shelled and deveined.

Ingredients

Ratatouille

  • 1 Tbsp olive oil
  • 1 medium onion, thinly sliced
  • 3 large cloves garlic, chopped
  • Salt and black pepper
  • 1 eggplant (about 1 lb), cut into ½-inch dice
  • 1 red bell pepper, cored, seeded and cut into ½-inch dice
  • 1 can (28 oz) diced plum tomatoes
  • 1 Tbsp red wine vinegar
  • 1 tsp fresh thyme leaves
  • Salt and black pepper
  • Fresh basil leaves, for garnish

Shrimp:

  • 8 to 10 extra-large shrimp, shelled and deveined
  • 1 Tbsp olive oil
  • 1 Tbsp fresh lemon juice
  • 1 tsp fresh thyme leaves
  • ½ tsp salt

Instructions

  1. Warm oil in large skillet or Dutch oven over medium heat. Add onion and cook 5 minutes until softened, stirring frequently. Add garlic; cook 30 seconds, stirring. Season with salt and pepper. Add eggplant and bell pepper; cook 10 minutes, until softened, stirring.
  2. Add tomatoes, vinegar, and thyme. Bring to a simmer; reduce heat to low and cook, partially covered, about 20 minutes, until vegetables are tender and stew is thickened, stirring occasionally. Remove from heat; add salt and pepper to taste. Serve warm or at room temperature, garnished with basil.
  3. In a medium nonmetal bowl, combine shrimp, oil, lemon juice, and thyme. Cover and refrigerate until cooking time (up to 6 hours).
  4. Warm large heavy skillet over medium-high heat. Cook shrimp, in batches if needed, until just cooked through, about 2 minutes per side.
  5. Serve shrimp over about 1 cup ratatouille.

Makes 8-10 shrimp and 5 cups ratatouille.

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Make ahead: Ratatouille can be made up to 1 week ahead. Cover and refrigerate. Or freeze, tightly covered, for 1 month. Shrimp should be eaten the day it's cooked.

Nutritional Information

  • 1 serving (4-5 shrimp) = 110 calories
  • Protein: 1 serving
  • Fat: ½ serving
  • 1 cup ratatouille = 80 calories
  • Vitamin C: 1-plus serving
  • Green/yellow vegetable: ½ serving
  • Other vegetable: 1 serving
  • Fat: ½ serving