Ratatouille Recipe

by Delicious Low Fat Recipes

Ratatouille recipe with eggplant, zucchini, tomatoes, onions, and bell peppers is delicious as well as being low-fat. The dish is served hot, cold, or at room temperature. It is best made a day in advance.


Ratatouille Recipe

Ingredients:

*Makes 4 servings

2 teaspoons olive oil

1 onion

1 red bell pepper

1 green bell pepper

1 medium eggplant

1 medium zucchini

4 tomatoes

1 cup tomato juice

2 cups water

2 garlic cloves, minced

Fresh or dried herbs: basil, oregano, thyme, parsley

Fresh grounded black pepper


Directions:

• Chop the onion.Cut bell peppers in thumb sized slices.Peel and dice eggplant.Dice zucchini.Peel, seed and chop tomatoes.

• Heat the olive oil in a large nonstick pan over medium heat. Add onions and cook, stirring constantly until golden.

• Add 1 cup water and the sliced bell peppers; cook, stirring frequently, until liquid has evaporated, 5 minutes.

• Add 1 cup water, the eggplant and zucchini; cook, stirring frequently, until liquid has evaporated, 7 minutes.

• Add tomatoes, tomato juice, garlic, basil, oregano, thyme and black pepper. Cover the pan and cook for 10 minutes, stirring occasionally; add additional water if necessary.

• Uncover, reduce heat to medium-low and continue cooking until vegetables are tender but still retain their shape and liquid has evaporated, 10 minutes.


• Divide evenly among 4 plates, garnish with parsley and serve.

• The Ratatouille may be served hot, cold or at room temperature.


Nutritional Information: (Per serving)

105 Calories

3 g Total Fat, 0 mg Cholesterol

233 mg Sodium

20 g Total Carbohydrate

4 g Dietary Fiber

3 g Protein

77 mg Calcium

Original French Ratatouille Recipe


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