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Ratatouille

June 10, 2008 - 7:30am
 
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Ratatouille

Adapted from CooksAid.com

Nutrition Facts

Serving Size½ of recipe
Calories205
Total Fat13 g
Saturated Fat1 g
Sodium597 mg
Total Carbohydrate22 g
Dietary Fiber7 g
Protein4 g

Servings and Times

Servings2

Ingredients and Preparation

IngredientsMeasures
Olive oil1 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 chopped1
Dried oregano ½ teaspoon
Dried thyme ½ teaspoon
Salt ½ teaspoon
Freshly ground black pepper to taste
Fresh basil, chopped¼ cup
  1. Directions
  2. Heat 1 teaspoon oil over medium-high heat in a large Dutch oven or pot. Add onion and garlic, and cook 3 minutes.
  3. 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.
  4. Season with salt and pepper, sprinkle with basil, and serve.

Exchanges
4 vegetables; 2.5 fats

Side Suggestions: Crusty Bread (Italian or French)

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.

Copyright © 2007 EBSCO Publishing All rights reserved.

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