Ratatouille

Photo: Maura McEvoy
This meatless main dish is loaded with hearty vegetables and a lightly spiced flavor, thanks to fresh basil and a bay leaf. Pair this one-dish meal with crusty bread and you have a complete meal ready to eat in about 30 minutes.

Yield:

4 servings

Recipe from

Recipe Time

Prep: 10 Minutes
Other: 20 Minutes

Nutritional Information

Calcium 41 mg
Calories 151
Caloriesfromfat 1 %
Carbohydrate 14 g
Cholesterol 0 mg
Fat 11 g
Fiber 5 g
Iron 1 mg
Protein 3 mg
Satfat 1 g
Sodium 586 mg

Ingredients

3 tablespoons olive oil
1 onion, thinly sliced
4 garlic cloves, peeled and sliced
1 small bay leaf
1 small eggplant, cut into 1/2-inch pieces (about 3 cups)
1 small zucchini, halved lengthwise and cut into thin slices
1 red bell pepper, cut into slivers
4 plum tomatoes, coarsely chopped (about 1 1/4 cups)
1 teaspoon kosher salt
1/2 cup shredded fresh basil leaves
Freshly ground black pepper

Preparation

Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened. Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in the zucchini, red bell pepper, tomatoes, and salt, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in the basil and a few grinds of pepper to taste.

Note:

Jane Kirby,

February 2003