By Anthony Sepe
Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe. For those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.” It is also a way to “Pay it Forward.” Each Sunday, not only will you have a healthy recipe, but you will have an expert in the field of dietetics, food and nutrition, provide the healthy recipe to you. It is my pleasure to introduce to you this week, my colleague, Jill Castle, MS, RD, LDN and her recipe: “Ratatouille.”
Jill Castle, MS, RD, LDN
Jill is the founder of Pediatric Nutrition of Green Hills in Nashville, TN, a private practice focused on children from birth through adolescence. She is a nutrition consultant to schools, businesses and organizations and writes a weekly child nutrition blog, Just The Right Byte.
Jill obtained her Master's degree in Nutrition with a focus on Pediatric Nutrition in 1995. She has worked for both Massachusetts General Hospital, Boston and The Children's Hospital of Boston as a pediatric dietitian, and with a multitude of pediatric medical conditions. Jill has worked in pediatric home care, taught college level courses in pediatric nutrition, and has contributed to scientific research. She was a contributing author and assistant editor to Nutrition in Pediatrics, 2nd edition by Walker and Watkins and reviewed chapters for the ADA 2010 Pediatric Nutrition Care Manual. Her recent book, The Why Weight? Family Pocket Guide: 12 Simple and Successful Strategies for Raising Healthy Children, is awaiting publication.
As a mother of 4 children, Jill understands the demands and complexities of raising healthy children in today's world. She encourages, challenges, and supports families and children to eat healthier, be active, and tune in to mindful and healthful lifestyle practices.
Photo: ©Pediatric Nutrition of Green Hills
Recipe developed and reprinted for use with permission by Jill Castle, M.S., RD, LDN.
- 1/4 c. olive oil
- 3 cloves of garlic, minced
- 1 large sweet onion, sliced
- 2 medium zucchini or yellow squash, sliced
- 2 medium eggplant, peeled and cubed
- 3 medium green, yellow, or red peppers, sliced
- 1-29 oz. can of peeled, whole plum tomatoes, juices included
- 3 tablespoons capers, drained
- Kosher salt, pepper, to taste
- Flour for dusting
- Wash and prepare vegetables; dust squash, eggplant, and peppers with flour.
- In a Dutch oven, sauté garlic in olive oil for 1 minute; add sliced onions and cook until they are translucent over medium heat.
- Add squash, eggplant, and peppers and cook covered for 30 minutes on low-medium heat, stirring occasionally.
- Add tomatoes and capers, and cook for 10-15 minutes uncovered.
- Salt and pepper to taste.
All the best,