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Ratatouille

Prep time 20 mins
Cook time 41 mins
Yield 8 servings (serving size: about 2/3 cup)
Full of vegetables and Italian flavors, this dish is excellent spooned over rice or polenta or served as a complement to grilled chicken.

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

Nutrition Information

  • calories 67
  • caloriesfromfat 27 %
  • fat 2 g
  • satfat 0.3 g
  • protein 2.3 g
  • carbohydrate 12 g
  • fiber 4.2 g
  • cholesterol 0.0 mg
  • iron 0.8 mg
  • sodium 278 mg
  • calcium 36 mg

How to Make It

  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.

Oxmoor House Healthy Eating Collection