MAINS · PESCETARIAN
Pinakbet, but like ratatouille from the movie Ratatouille
makes 2 servings~270 kcal/serving
| 100 g | squash | 40 kcal |
| 100 g | eggplant | 25 kcal |
| 100 g | tomato | 18 kcal |
| 50 g | okra | 15 kcal |
| 50 g | ampalaya | 10 kcal |
| 50 g | string beans | 15 kcal |
| 1 | small red onion | 30 kcal |
| 2 cloves | garlic | 10 kcal |
| 1 tbsp | bagoong | 20 kcal |
| 3 tbsp | olive oil | 360 kcal |
| total | ~543 kcal |
- Thinly slice the squash, eggplant, and tomato into evenly shaped discs. The eggplants and tomatos should have ideally the same average radius when bought. For the tomato you’d only want the keep the few center slices. Diagonally and thinly slice the okra. Diagonally slice the string beans and ampalaya into roughly two inches in length each. Finely chop the garlic and onion, and the leftover tomato ends.
- Lightly stir-fry the garlic, onion, and bagoong in the olive oil on low-medium heat. Stir fry the diagonally chopped vegetables (string beans, okra, ampalaya) until halfway cooked. Set aside the vegetables while leaving much of the garlic, onion, and bagoong. Add the chopped tomatoes. Once the chopped tomatoes are reduced to a sauce, spread evenly across the bottom of the pan.
- Layer the disc-shaped vegetables in an alternating pattern above the sauce. Then add the stir-fried vegetables as a second layer on top. Drizzle with a bit more olive oil and salt.
- Cover the pan with foil and bake for 40 mins in the oven or air-fryer at 190 degrees Celsius. Then remove the foil and bake for another 20 minutes.
- Serve with rice.
Note: Ingredient weights to be verified
Lazy version: Your usual pinakbet but meatless, because that’s what ratatouille is anyway. No layering, no fancy slicing, just chop based on your time and energy, stir-fry everything together, then add a tiny bit of water and cover the pan with a lid on low heat for 30 minutes. Thin even layers are very satisfying to eat though.