Domestic Goddess Ratatouille
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1.5 Tbl Olive Oil1 medium Onion, thinly sliced4 Garlic cloves, peeled & sliced1 small bay leaf1 tsp kosher saltfreshly ground black pepper1 small eggplant, cut into 1/2 in cubes1 small zucchini, halved and sliced1 red bell pepper, cut into strips4 plum tomatoes, chopped1/2 cup fresh basil, chiffonnade
Prepare eggplant by slicing into 1/2 inch rounds. Lay all rounds out on a cutting board or platter and coat liberally with salt. Allow to sit for at least 10 minutes to draw the excess moisture out of the pieces. Rinse each piece in cold running water to remove the salt and pat dry with a paper towel. Then chop into 1/2 inch cubes.
Over medium-low heat, add oil to a large skillet with onion, garlic, and bay leaf, stirring occasionally, until the onion has softened. Add the eggplant and cook 8 minutes, stirring occasionally or until the eggplant has softened. Stir in zucchini, bell pepper, tomatoes, and salt, and cook over medium heat for 5-7 minutes, stirring occasionally, until the vegetables are tender. Stir in basil and a few grinds of pepper to taste. Serve alone or with whole grain pasta or crusty bread.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TCLOUDERMILK.
Over medium-low heat, add oil to a large skillet with onion, garlic, and bay leaf, stirring occasionally, until the onion has softened. Add the eggplant and cook 8 minutes, stirring occasionally or until the eggplant has softened. Stir in zucchini, bell pepper, tomatoes, and salt, and cook over medium heat for 5-7 minutes, stirring occasionally, until the vegetables are tender. Stir in basil and a few grinds of pepper to taste. Serve alone or with whole grain pasta or crusty bread.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TCLOUDERMILK.
Nutritional Info Amount Per Serving
- Calories: 110.1
- Total Fat: 5.6 g
- Cholesterol: 0.0 mg
- Sodium: 593.1 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 4.6 g
- Protein: 2.5 g
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