Ratatouille is a traditional French Provencal stewed vegetable dish typically made with eggplant. A versatile dish, it can be served either as a side dish, or as a meatless main dish ladled atop your favorite cooked pasta or rice.
2 tablespoons vegetable or olive oil
1 medium onion, diced
1 medium eggplant, unpeeled and cubed
1 medium zucchini, unpeeled and cubed
1/2 of a medium red bell pepper, seeded and diced
1/2 of a medium yellow bell pepper, seeded and diced
1 teaspoon garlic, finely minced (about 2 to 3 cloves of garlic)
1 (14-ounce) can diced tomatoes in juice, undrained*
1 teaspoon dried Italian seasoning
1 teaspoon kosher or sea salt
Freshly grated or shaved Parmesan cheese (optional)
- In a large saucepan, heat oil over medium heat until hot, add onion and cook for 10 minutes or until softened and slightly golden brown, stirring often.
- Add eggplant; cook and stir 5 minutes.
- Add zucchini, bell peppers and garlic; cook and stir 5 minutes.
- Add tomatoes, Italian seasoning, salt and pepper; bring to boil. Reduce heat to low; cover and simmer 30 minutes or until vegetables are very tender, stirring occasionally.
- If desired, serve with a sprinkling of freshly grated or shaved Parmesan cheese.
Makes 8 servings.
*If you prefer a saucier texture to serve with pasta or rice, add 1 (28-ounce) can of diced tomatoes and adjust seasonings to taste.
Nutritional Information Per Serving (1/12 of recipe): 83.1 calories; 40% calories from fat; 3.9g total fat; 0.0mg cholesterol; 383.0mg sodium; 489.7mg potassium; 12.3g carbohydrates; 4.2g fiber; 5.8g sugar; 8.1g net carbs; 2.1g protein.