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Ratatouille

Yield 5 servings (serving size: 1 cup)
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.

Ingredients

  • 2 teaspoons olive oil
  • 1 small onion, vertically sliced
  • 1 small eggplant, cut into 3/4-inch cubes
  • 1 (14-ounce) can stewed tomatoes
  • 1 small yellow squash, cut in half lengthwise and thinly sliced
  • 1 zucchini, cut in half lengthwise and thinly sliced
  • 1 small green bell pepper, thinly sliced
  • 4 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 85
  • caloriesfromfat 0.0 %
  • fat 2.3 g
  • satfat 0.3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 2.7 g
  • carbohydrate 15.4 g
  • fiber 3.3 g
  • cholesterol 0.0 mg
  • iron 1.6 mg
  • sodium 208 mg
  • calcium 60 mg

How to Make It

  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.

  3. carbo rating: 12

The Complete Step-by-Step Low Carb Cookbook