- 1 small eggplant, cut into 1/2-inch cubes
- Salt and freshly ground black pepper
- 2 Tbsp. extra virgin olive oil
- 2 large red bell peppers, seeded and cut into 3/4-inch pieces
- 4 small zucchini, sliced
- 1 onion, coarsely chopped
- 4 cloves garlic, minced
- 1 lb. tomatoes, chopped, OR 1 can (28 oz.) whole tomatoes, drained and chopped
- 1/3 cup chopped fresh basil
- 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.
Recipe Yield: Serves 4
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Nutritional Information Per Serving:
Fat: 5 grams
Sodium: 200 milligrams
Protein: 4 grams
Carbohydrates: 19 grams
3-1/2 Vegetable; 1 Fat
Recipe and image appear courtesy of American Institute for Cancer Research.
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