• Ratatouille

    Nutrition Facts

    Serving Size ½ of recipe
    Calories 205
    Total Fat 13 g
    Saturated Fat 1 g
    Sodium 597 mg
    Total Carbohydrate 22 g
    Dietary Fiber 7 g
    Protein 4 g

    Servings and Times

    Servings 2

    Ingredients and Preparation

    Ingredients Measures
    Olive oil 1 teaspoon + 1 ½ tablespoons
    Small eggplant, peeled and diced into ½-inch pieces (about 3 cups) 1
    Zucchini, diced into ½-inch pieces 1
    Small white onion, sliced 1
    Garlic cloves, minced 2
    Red bell pepper, chopped 2 plum tomatoes, seeded and chopped 1
    Dried oregano ½ teaspoon
    Dried thyme ½ teaspoon
    Salt ½ teaspoon
    Freshly ground black pepper to taste
    Fresh basil, chopped ¼ cup
    Directions
    1. Heat 1 teaspoon oil over medium-high heat in a large Dutch oven or pot. Add onion and garlic, and cook 3 minutes.
    2. Reduce heat to medium, add 1 ½ tablespoons oil, stir in eggplant, and cook 7-9 minutes, until eggplant is softened. Stir in zucchini and red pepper, cover, and cook 7 minutes, stirring occasionally. Stir in tomatoes, oregano, and thyme, and cook 3 minutes.
    3. Season with salt and pepper, sprinkle with basil, and serve.

    Exchanges4 vegetables; 2.5 fats

    Side Suggestions: Crusty Bread (Italian or French)

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