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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is an excellent vegetarian main course. Ingredients:
1 small eggplant, cut into 1/2-inch cubes |
salt and freshly ground black pepper |
2 tbsp. extra virgin olive oil |
2 large red bell peppers, seeded and cut into 3/4-inch pieces |
4 small zucchini, sliced |
1 onion, coarsely chopped |
4 cloves garlic, minced |
1 lb. tomatoes, chopped, or 1 can (28 oz.) whole tomatoes, drained and |
chopped |
1/3 cup chopped fresh basil |
Directions:
1. Sprinkle eggplant lightly with salt and let drain in colander for 30
2. minutes. Pat dry.
3. In non-stick skillet heat 1 tablespoon oil over medium-high heat. Add
4. eggplant. Stir and cook until soft and browned, about 6 to 7 minutes.
5. Transfer eggplant to bowl.
6. Add remaining oil to pan and heat until hot. Add red peppers, zucchini,
7. onion and garlic. Cook vegetables, stirring, until tender, about 3 to 5
8. minutes.
9. Mix in tomatoes, basil and eggplant. Stirring occasionally, cook on low
10. heat 15 to 20 minutes or until all vegetables are very tender. Add salt
11. and pepper to taste.
12. Ratatouille, a specialty of the Provence region of France, is a popular
13. and versatile dish that uses large amounts of produce. The tomatoes and
14. eggplant create a juicy, stew-like sauce that accentuates the flavors of
15. basil and garlic. Serve it hot as a side dish or over a grain for an
16. entree. This version also tastes great when served cold.
17. Calories: 123
18. Protein: 4 g
19. Sodium: 200 mg
20. Fat: 5 g
21. Carbohydrates: 19 g
22. Exchanges: 3-1/2 Vegetable; 1 Fat
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