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Ratatouille

Makes: 4 servings
Start to Finish 40 mins
Ratatouille
Ingredients
  • 1/2  cup  chopped onion (1 medium)
  • 1  cloves  garlic, minced
  • 1  tablespoon  olive oil or cooking oil
  • 3  cups  cubed, peeled eggplant
  • 1  medium  zucchini or yellow summer squash, halved lengthwise and cut into 1/4-inch slices (1 1/2 cups)
  • 1  cup  chopped, peeled tomatoes (2 medium) or one 14.5-ounce can diced tomatoes, drained
  • 3/4  cup  chopped green sweet pepper (1 medium)
  • 3  tablespoons  dry white wine, chicken broth, or vegetable broth
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  black pepper
  • 1  tablespoon  snipped fresh basil or oregano
Directions

1. In a large skillet cook onion and garlic in hot oil over medium heat until onion is tender. Stir in eggplant, zucchini, tomatoes, sweet pepper, wine, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until vegetables are tender. Uncover and cook about 5 minutes more or until most of the liquid has evaporated, stirring occasionally. Season to taste with additional salt and pepper. Stir in basil just before serving.

2. Makes 4 servings

Nutrition Facts (Ratatouille)
  • Servings Per Recipe 4,
  • cal. (kcal) 82,
  • Fat, total (g) 4,
  • sat. fat (g) 1,
  • carb. (g) 10,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 4,
  • sugar (g) 5,
  • pro. (g) 2,
  • vit. A (IU) 583,
  • vit. C (mg) 34,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 36,
  • sodium (mg) 155,
  • Potassium (mg) 453,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Vegetables () 2,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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