Ratatouille

Full of vegetables and Italian flavors, this dish is excellent spooned over rice or polenta or served as a complement to grilled chicken.

Yield: 8 servings (serving size: about 2/3 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 67
  • Calories from fat: 27%
  • Fat: 2g
  • Saturated fat: 0.3g
  • Protein: 2.3g
  • Carbohydrate: 12g
  • Fiber: 4.2g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 278mg
  • Calcium: 36mg

Ingredients

  • 1 tablespoon olive oil
  • 3/4 cup diced onion (1 medium)
  • 1 1/3 cups diced red bell pepper (1 large)
  • 3 cups diced zucchini (2 medium)
  • 3 3/4 cups diced eggplant (1 medium)
  • 4 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1 (28-ounce) can diced tomatoes, undrained
  • 1/4 cup finely chopped fresh basil

Preparation

  1. 1. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 2 minutes or until tender. Add red bell pepper; sauté 2 minutes. Add zucchini; sauté 2 minutes. Add eggplant and next 3 ingredients. Bring to a boil; cover, reduce heat to medium-low, and simmer 20 minutes. Uncover; simmer 10 minutes. Remove from heat, and stir in basil.
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