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.

Recipe by Oxmoor House January 2005

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Recipe Summary

Yield:
5 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large nonstick skillet over medium heat. Add onion, and sauté 5 minutes. Add eggplant; sauté 5 minutes.

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  • 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

Source

The Complete Step-by-Step Low Carb Cookbook

Nutrition Facts

85 calories; calories from fat 0%; fat 2.3g; saturated fat 0.3g; mono fat 0g; poly fat 0g; protein 2.7g; carbohydrates 15.4g; fiber 3.3g; cholesterol 0mg; iron 1.6mg; sodium 208mg; calcium 60mg.
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