Easy Ratatouille
- Number of Servings: 4
Ingredients
1 large or 2 medium eggplants1/3 to 1/2 cup extra virgin olive oilSalt and freshly ground black pepper1 medium zucchini, roughly chopped1 medium onion, roughly chopped1 tablespoon fresh thyme leaves, chopped1 tablespoon minced garlic2 medium tomatoes (or 3 canned plum tomatoes, drained), roughly chopped1/2 cup minced fresh parsley or basil leaves, for garnish.
1. Trim the eggplant and cut it into 1-inch cubes. If the eggplant is large, soft or especially seedy, sprinkle the cubes with salt, put in a colander and let sit for 30 to 60 minutes. Rinse, drain and pat dry.
2. Put the oil in large skillet and turn heat to medium. Add the eggplant, sprinkle with salt and pepper, and cook, stirring occasionally, until soft and golden, 15 to 20 minutes.
3. Add the zucchini and cook, stirring occasionally, until they soften, about 2 or 3 minutes. Add the onion and cook 1 to 2 minutes. Add garlic and thyme and cook for 30 seconds. Add the tomatoes and keep cooking until the tomatoes begin to break down, another few minutes. Remove the pan from the heat and sprinkle with salt and pepper. Taste and adjust the seasoning if necessary, garnish with the herb, and serve immediately, at room temperature, or chilled.
Serving Size: Makes 4-6 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user LYO118.
2. Put the oil in large skillet and turn heat to medium. Add the eggplant, sprinkle with salt and pepper, and cook, stirring occasionally, until soft and golden, 15 to 20 minutes.
3. Add the zucchini and cook, stirring occasionally, until they soften, about 2 or 3 minutes. Add the onion and cook 1 to 2 minutes. Add garlic and thyme and cook for 30 seconds. Add the tomatoes and keep cooking until the tomatoes begin to break down, another few minutes. Remove the pan from the heat and sprinkle with salt and pepper. Taste and adjust the seasoning if necessary, garnish with the herb, and serve immediately, at room temperature, or chilled.
Serving Size: Makes 4-6 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user LYO118.
Nutritional Info Amount Per Serving
- Calories: 367.7
- Total Fat: 29.9 g
- Cholesterol: 0.0 mg
- Sodium: 522.3 mg
- Total Carbs: 23.8 g
- Dietary Fiber: 6.7 g
- Protein: 4.0 g
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