What a Doctor Eats for Dinner: Aussie GP shares her easy recipe for homemade ratatouille made with leftovers and pantry staples
- Dr. Preeya Alexander shared her simple recipe for feeding ratatouille
- The Melbourne GP makes the French stew with leftovers and staples from the pantry
- She uses onion, garlic, canned tomatoes, eggplant, zucchini, and vinegar
An Australian doctor shared her easy recipe for homemade ratatouille, the perfect dish to keep you warm and nourished all winter long.
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’ll likely 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’
Melbourne GP recently shared her easy recipe for homemade ratatouille (pictured), which she makes with leftover vegetables and basic stock staples
Dr. Alexander starts out by frying an onion in olive oil and adding two cloves of garlic when the onion is lightly browned.
She then adds two to three zucchini and a large eggplant, finely chopped, browning it for about five minutes.
Dr. Alexander then adds two cans of tomatoes and a handful of leftover tomatoes if she has some in the refrigerator, before allowing the mixture to soften and simmer for 20 minutes.
Once the tomatoes are dissolved, add a squeeze of balsamic vinegar and stir to combine, then season with pepper and a generous handful of finely chopped basil – it’s that simple.
Followers praised Dr. Alexander (pictured) for her ‘easy’ and ‘delicious’ home cooking
The dish, which has garnered 481 ‘likes’ since it was uploaded to Instagram on May 24, has sparked some delighted responses.
“I can confirm that it is delicious,” wrote one woman who had already tried the recipe.
A second added: ‘Yum! This one is definitely on our weekly dinner list. ‘
‘Love your messages, simple, delicious home cooking. Always the right choice, ”said a third.
Others suggested serving the ratatouille with gnocchi or adding chickpeas to increase the volume.
Dr. Preeya’s easy ratatouille recipe
1 onion, chopped
2 cloves of garlic
2 or 3 zucchini, chopped
1 large eggplant
2 cans of tomatoes
Leftover whole tomatoes that are going to spoil (they should be slightly soaked)
1 teaspoon of balsamic vinegar
Rice, couscous, bread or pasta for serving
1. Fry the onion in olive oil and add the garlic when the onion is lightly browned.
2. Add zucchini and aubergine and let them brown for about 5 minutes.
3. Add cans of tomato and extra tomatoes, if using, and simmer for about 20 minutes.
Add the balsamic vinegar and stir to combine.
5. When everything is soft, add pepper and chopped basil.
Serve with your choice of carbohydrates or alone.
Source: The healthy doctor