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Ratatouille

Photo: Maura McEvoy
Prep time 10 mins
Other time 20 mins
Yield 4 servings
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.

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

Nutrition 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

How to Make It

  1. 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.