Ingredients
For the Ratatouille:
2 tablespoons olive oil, divided
1 small eggplant, 8 ounces, diced into ½-inch pieces
1 small onion, diced into ½ inch pieces
1 medium zucchini, diced into ½-inch pieces
1 clove garlic, minced
¾ cup no-salt-added diced tomatoes with juices
¼ teaspoon dried thyme
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
Fresh basil leaves for garnish
For the Pancake:
2 cups old fashioned rolled oats
¼ teaspoon salt
1 ½ cups nonfat milk
6 large egg whites
Oil cooking spray
Directions
Make the ratatouille. In a medium non-stick skillet, heat 1 tablespoon of the oil over a medium-high heat. Add the eggplant and cook, stirring occasionally, until it has softened and browned about 4 minutes. Transfer the eggplant to a plate. Heat the remaining tablespoon of oil in the same skillet, add the onion and cook until it has softened slightly, 2 minutes, then add the zucchini and cook until it is firm-tender and browning in spots, 3 minutes more. Add the garlic and cook for 30 seconds more. Return the eggplant to the pan, then add the tomatoes, thyme, salt and pepper. Reduce the heat to medium-low and simmer until the mixture is warmed through and the vegetables are tender, 3 minutes. Remove from the heat and cover to keep warm. The ratatouille may be made up to 4 days ahead and kept in the refrigerator in an airtight container, then reheated before serving.
Make the pancake. Preheat the oven to 450 degrees. Place the oats into a food processor and process until very finely ground. (You will wind up with about 1 2/3 cups) In a medium bowl, whisk together the ground oats and the salt. In another bowl, whisk the milk and eggs. Add the wet ingredients to the dry ingredients and whisk until there are no lumps. Allow the batter to rest for 5 minutes.
Spray a 12-inch cast-iron or ovenproof nonstick skillet with cooking spray and heat it on the stove top over a medium-high heat until it is very hot but not smoking. Give the batter a final whisk, then pour it into the skillet and quickly transfer it to the oven. Bake until golden brown on the edges and set in the middle, about 15 minutes. (The pancake will puff in places but settle once out of the oven.) Allow the pancake to rest at room temperature for 5 minutes before cutting into wedges. Serve immediately topped with the ratatouille, garnished with torn basil leaves.
Makes 4 servings
Per serving: Calories 313; Total Fat 10g (Saturated Fat 1.5g); Carbohydrates 2g; Protein 16g; Dietary Fiber 8g; Sodium 459g; Sugar 12g (Added Sugar 0g)
Copyright 2020 Ellie Krieger All rights reserved
