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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 61.3
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 286.1 mg
  • Total Carbs: 13.3 g
  • Dietary Fiber: 3.9 g
  • Protein: 2.1 g

View full nutritional breakdown of Ratatouille - Lowfat recipe calories by ingredient
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Ratatouille - Lowfat recipe

Submitted by: ALIRA54

Introduction

The key to making this a low fat recipe is to use a pan with a good cooking surface, such as a hard anodyzed finish. The key to making this a low fat recipe is to use a pan with a good cooking surface, such as a hard anodyzed finish.
Number of Servings: 5

Ingredients

    1 medium eggplant (about 1-1/4 pounds) peeled and diced
    1 medium green pepper, seeds removed, chopped
    1 onion, chopped
    3 cloves of garlic, sliced
    1 can of diced tomatoes in juice
    1/2 tsp olive oil
    1/2 tsp dried basil
    1/2 tsp dried oregano
    1/2 tsp salt

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Directions

Heat oil over medium heat in a large pot, such as a Dutch oven, preferably with a non-stick or hard anodyzed surface. If you do not have a good cooking surface, you may have to add more oil to prevent sticking, and that will increase the calories in the recipe.

After the oil starts to get hot, add the sliced garlic and cook for a minute until it starts to become fragrant. Next add the eggplant cubes. You want the pan hot enough so that the vegetables roast, but not so hot that they stick. This involves frequent but not constant stirring.

When the eggplant begins to soften (about 10-15 minutes, depending upon the size and heat conduction qualities of the pan) add the onions and green peppers. Continue to stir frequently so that they cook without burning.

Once the vegetables start to get soft, add the can of diced tomatoes plus the basil, oregano and salt. Bring to a simmer and cook covered for about 10 minutes and then uncovered until all the vegetables are tender.

Makes about 5 1-cup servings.

Number of Servings: 5

Recipe submitted by SparkPeople user ALIRA54.






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