Ratatouille Recipe

How to make it

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• Sprinkle eggplant lightly with salt and let drain in colander for 30
• minutes. Pat dry.
• In non-stick skillet heat 1 tablespoon oil over medium-high heat. Add
• eggplant. Stir and cook until soft and browned, about 6 to 7 minutes.
• Transfer eggplant to bowl.
• Add remaining oil to pan and heat until hot. Add red peppers, zucchini,
• onion and garlic. Cook vegetables, stirring, until tender, about 3 to 5
• minutes.
• Mix in tomatoes, basil and eggplant. Stirring occasionally, cook on low
• heat 15 to 20 minutes or until all vegetables are very tender. Add salt
• and pepper to taste.
• Ratatouille, a specialty of the Provence region of France, is a popular
• and versatile dish that uses large amounts of produce. The tomatoes and
• eggplant create a juicy, stew-like sauce that accentuates the flavors of
• basil and garlic. Serve it hot as a side dish or over a grain for an
• entree. This version also tastes great when served cold.
• Calories: 123
• Protein: 4 g
• Sodium: 200 mg
• Fat: 5 g
• Carbohydrates: 19 g
• Exchanges: 3-1/2 Vegetable; 1 Fat