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Ratatouille

Yield 2 servings
This zesty eggplant dish is delicious paired with Chicken and Broccoli in Phyllo.

Ingredients

  • Olive oil-flavored vegetable cooking spray
  • 1/2 teaspoon olive oil
  • 1/2 cup chopped onion
  • 1/2 cup green pepper strips
  • 1 1/2 teaspoons minced garlic
  • 1 1/2 cups peeled, cubed eggplant
  • 1 cup peeled, seeded, and chopped tomato
  • 1/2 cup sliced zucchini
  • 1 teaspoon chopped fresh oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons chopped fresh parsley

Nutrition Information

  • calories 79
  • caloriesfromfat 24 %
  • fat 2.1 g
  • satfat 0.3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 2.8 g
  • carbohydrate 14.9 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 308 mg
  • calcium 0.0 mg

How to Make It

  1. Coat a medium nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add onion, green pepper, and garlic; saute 2 minutes. Stir in eggplant and next 5 ingredients. Cover and cook 5 minutes or until tender, stirring twice. Sprinkle with parsley.

Cooking Light Light Cooking for Two