Ratatouille

Adapted from CooksAid.com

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

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
Heat 1 teaspoon oil over medium-high heat in a large Dutch oven or pot. Add onion and garlic, and cook 3 minutes.
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.
Season with salt and pepper, sprinkle with basil, and serve.

Exchanges
4 vegetables; 2.5 fats

Side Suggestions: Crusty Bread (Italian or French)

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