A Mexican Take on Ratatouille


Every Wednesday, I create a healthy recipe for Food & Wine that’s made to pair with a glass of wine, all for 600 calories or less (wine included!)

Ancho chiles have an appealing bitter, fruity, earthy flavor, and I just can’t get enough. For this late summer vegetarian stew, I saute onions, buy modafinil online review garlic, eggplant and zucchini, then add tomato and ancho puree. With a hit of sour cream and zingy salsa verde, it’s a satisfying dish for cool nights and great over brown rice or black beans  if you want to bulk it out. You can find the recipe here. Enjoy!

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