Ratatouille
Adapted from CooksAid.com
| Serving Size | ½ of recipe |
| Calories | 205 |
| Total Fat | 13 g |
| Saturated Fat | 1 g |
| Sodium | 597 mg |
| Total Carbohydrate | 22 g |
| Dietary Fiber | 7 g |
| Protein | 4 g |
| Ingredients | Measures |
|---|
| Olive oil | 1 teaspoon + 1 ½ tablespoons |
| Small eggplant, peeled and diced into ½-inch pieces (about 3 cups) | 1 |
| Zucchini, diced into ½-inch pieces | 1 |
| Small white onion, sliced | 1 |
| Garlic cloves, minced | 2 |
| Red bell pepper, chopped
2 plum tomatoes, seeded and chopped | 1 |
| Dried oregano | ½ teaspoon |
| Dried thyme | ½ teaspoon |
| Salt | ½ teaspoon |
| Freshly ground black pepper to taste |
| Fresh basil, chopped | ¼ cup |
- Directions
- Heat 1 teaspoon oil over medium-high heat in a large Dutch oven or pot. Add onion and garlic, and cook 3 minutes.
- Reduce heat to medium, add 1 ½ tablespoons oil, stir in eggplant, and cook 7-9 minutes, until eggplant is softened. Stir in zucchini and red pepper, cover, and cook 7 minutes, stirring occasionally. Stir in tomatoes, oregano, and thyme, and cook 3 minutes.
- Season with salt and pepper, sprinkle with basil, and serve.
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