Ratatouille

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

1

  medium

  eggplant -- cut into 1/2 inch cubes

1

  small

  zucchini -- cut into 1/4 inch slices

2

  cloves

  garlic -- minced

1

  small

  onion -- sliced

1

  small

  red bell pepper -- diced

4

  large

  plum tomatoes -- seeded and diced

1/4

  cup

  olive oil

1/2

  teaspoon

  salt

1/4

  teaspoon

  ground black pepper

1/2

  teaspoon

  dried basil

1/2

  teaspoon

  dried oregano

1/2

  teaspoon

  dried thyme

Place eggplant and zucchini in a colander and sprinkle with 1 teaspoon kosher salt. Mix with hands to distribute salt evenly. Let drain for 1/2 hour. Rinse and pat dry.

Heat oil in large skillet to medium. Add onions and cook until translucent.

Add eggplant and cook for 3 to 4 minutes or until starting to brown.

Add zucchini and bell peppers and cook for 3 to 4 minutes.

Add remaining ingredients and mix well. Reduce heat to low and cover and cook for 30 minutes.

Makes 6 servings.

Per Serving: 128 Calories; 9g Fat (62.0% calories from fat); 2g Protein; 11g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 186mg Sodium. Exchanges: 0 Grain (Starch); 2 Vegetable; 2 Fat.

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