Ratatouille - Lowfat recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 medium eggplant (about 1-1/4 pounds) peeled and diced1 medium green pepper, seeds removed, chopped1 onion, chopped3 cloves of garlic, sliced1 can of diced tomatoes in juice1/2 tsp olive oil1/2 tsp dried basil1/2 tsp dried oregano1/2 tsp salt
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.
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.
Nutritional Info 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
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