What a doctor eats for dinner: Aussie GP shares her easy recipe for homemade ratatouille made with leftovers and pantry staples
- Dr Preeya Alexander has shared her simple recipe for nourishing ratatouille
- The Melbourne GP makes the French stew with leftovers and pantry staples
- She uses onion, garlic, tinned tomatoes, eggplant, zucchini and vinegar
An Australian doctor has shared her simple recipe for homemade ratatouille, the perfect dish to keep you warm and nourished throughout the winter.
Dr Preeya Alexander, a Melbourne GP who shares health advice on Instagram as ‘The Wholesome Doctor’, makes the French stew with leftover vegetables and basic ingredients you’re likely to have in your pantry.
Her recipe, which is vegetarian and dairy-free, uses onion, garlic, tomatoes, eggplant, zucchini, balsamic vinegar and herbs, served with your choice of carbohydrates – bread, pasta, rice or couscous.
Dr Preeya Alexander (pictured) shares health advice on her popular Instagram account, ‘The Wholesome Doctor’
The Melbourne GP recently shared her simple recipe for homemade ratatouille (pictured), which she makes with leftover vegetables and basic pantry staples
Dr Alexander starts by frying an onion in olive oil, then adding two cloves of garlic when the onion is lightly browned.
Next, she adds two to three zucchinis and one large eggplant, finely chopped, browning the lot for about five minutes.
Dr Alexander then adds two tins of tomatoes and a handful of leftover tomatoes if she has some in the fridge, before leaving the mixture to soften and simmer for 20 minutes.
Once the tomatoes have dissolved, she adds a dash of balsamic vinegar and stirs to combine, then seasons with pepper and a generous handful of finely chopped basil – it’s that simple.
Followers praised Dr Alexander (pictured) for her ‘easy’ and ‘delicious’ homecooking
The dish, which has racked up 481 ‘likes’ since it was uploaded to Instagram on May 24, has sparked some delighted responses.
‘I can attest to its deliciousness,’ one woman who had already tried the recipe wrote.
A second added: ‘Yum! This one is going on our weekly dinner list for sure.’
‘Love your posts, easy, delicious homecooking. Always the way to go,’ said a third.
Others suggested serving the ratatouille with gnocchi or adding chickpeas to bulk it out.
Dr Preeya’s easy ratatouille recipe
1 onion, chopped
2 cloves of garlic
2 or 3 zucchinis, chopped
1 large eggplant
2 tins of tomatoes
Leftover whole tomatoes about to go off (they should be slightly soggy)
1 tsp balsamic vinegar
Rice, couscous, bread or pasta to serve
1. Fry onion in olive oil, then add the garlic when the onion is lightly browned.
2. Add zucchini and eggplant, browning them slightly for about 5 minutes.
3. Add tins of tomato and extra tomatoes, if you’re using, then leave to simmer for roughly 20 minutes.
4. Add the balsamic vinegar and stir to combine.
5. Once everything is soft, add pepper and chopped basil.
6. Serve with your choice of carbs or alone.
Source: The Wholesome Doctor