Here’s a vegetable patty made from the main ingredients of ratatouille. Finished with fresh oregano, feta cheese and a drizzle of balsamic glaze, this is a side that can hold its own at the Easter table, even as a vegetarian main. Alison Ladman, The Associated Press
The Associated Press
- 3 tablespoons olive oil, divided
- 1 small red onion, diced
- 3 cloves garlic, minced
- 1/2 medium red bell pepper, cored and diced
- 1 small eggplant, grated
- 1 small zucchini, grated
- 1 tablespoon tomato paste
- 1 egg, lightly beaten
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- 1/2 cup breadcrumbs
- 1/4 cup crumbled feta cheese or goat cheese
- 2 tablespoons balsamic glaze
- 2 tablespoons fresh oregano, chopped
- In a large nonstick skillet over medium-high, heat 1 tablespoon of the oil over medium-high. Add the onion, garlic and bell pepper and cook until soft, about 7 minutes. Transfer the mixture to a medium bowl. Set aside.
- Place the eggplant and zucchini in a clean kitchen towel and squeeze over the sink to remove as much liquid as possible. Add to the onion mixture. Add the the tomato paste, egg, salt, black pepper, thyme and breadcrumbs. Set aside.
- Wipe out the skillet, then heat the remaining 2 tablespoons of oil over medium-high. Working in batches, drop the vegetable mixture by the tablespoonful into the pan, flattening them with the back of a spoon. Cook for 2 to 3 minutes per side, or until cooked through and golden brown. Transfer to a serving plate and sprinkle with the cheese. Drizzle the balsamic glaze over the top and sprinkle with the oregano.
Nutrition information per serving: 130 calories; 60 calories from fat (46 percent of total calories); 7 g fat (1.5 g saturated; 0 g trans fats); 25 mg cholesterol; 13 g carbohydrate; 3 g fiber; 5 g sugar; 3 g protein; 310 mg sodium.