In the spirit of eating a balanced meal, here is a recipe that includes many of the colors of our Nutritional Rainbow. A special mention goes to the Purple color that is known to support a number of functions in our body stemming from its abundance in nutrients called Anthocyanins. These pigments help reduce toxin load in the brain by acting as potent anti-oxidants. This ratatouille recipe showcases the use of an eggplant which is highly available in the Southeast Asian region.

Remember to consume blue and purple foods on a regular basis so you can sustain continued brain health!

Roasted Ratatouille:

2 tablespoons olive oil 1-24 ounces can diced tomatoes
1 small yellow onion, medium dice
1 small eggplant, medium dice
1 medium zucchini, medium dice
1 medium red/ orange pepper, medium dice
4 cloves garlic, crushed
2 thyme sprigs
2 bay leaves
1-2 teaspoon salt
Crushed black pepper
½ cup fresh basil, chiffonade

  • 1) Preheat the oven to 400 degrees.
  • 2) In an oven proof baking casserole dish with a lid, add the olive oil and half of the canned tomatoes.
  • 3) Layer the diced vegetables, garlic, herbs, half the salt and pepper in the dish.
  • 4) Cover with the remaining canned tomatoes, salt and pepper.
  • 5) Cover the dish and bake for 30 minutes.
  • 6) After 30 minutes, mix gently, remove the lid and bake for an additional 10-15 minutes.
  • 7) Mix in the fresh basil and serve.

Prep time: 40 minutes
Makes 6 servings.

Adapted from my Whole Foods Production professor Fernanda Larson’s, MS, CN recipe.

Your partner in health,

Dr. Rayms