Ratatouille is a traditional dish from the Provençe region of France and is a mixture of eggplant, tomatoes, onions, bell peppers, and garlic that is simmered in olive oil. You can serve it as a side dish with meats and poultry, or as an appetizer with whole wheat crackers.
Oxmoor House JANUARY 2005
1. Heat oil in a large nonstick skillet over medium heat. Add onion, and sauté 5 minutes. Add eggplant; sauté 5 minutes.
2. Add stewed tomatoes and next 5 ingredients to skillet; stir well. Cover, reduce heat, and simmer 15 minutes. Add basil and black pepper; cook 2 minutes. Serve warm or at room temperature.
carbo rating: 12
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