Eggplant, onion, tomatoes, and peppers are traditional ingredients in ratatouille, but don’t be afraid to improvise and add summer squash, scallions, red bell peppers, or other vegetables as desired. Just be sure to include the appropriate exchanges or carbohydrate counts for any substitutions. Essentially a vegetable stew, ratatouille is probably one of the most versatile dishes around: Serve it hot, cold, or at room temperature and use it as a side dish, main dish, or appetizer with bread or crackers.
Number of Servings: 6
Serving Size: 2/3 cups
Ingredients:
olive oil - 2 tbsp
onion, thinly sliced - 1
clove garlic, minced - 2
eggplant, peeled and diced - 1
zucchini, thinly sliced - 2
green bell pepper, diced - 3/4 cup
chopped tomatos - 2
basil - 2 tbsp
freshly ground pepper - 1/4 tsp
capers, drained (optional) - 1 tbsp
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Heat the oil in a large nonstick skillet. Add the onion and garlic; stir-fry over medium-high heat about 2 minutes.
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Add the eggplant and stir-fry about 2 minutes. Add the zucchini, green pepper, and tomatoes; stir-fry 3 minutes more.
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Add the basil, salt, and pepper. Cover and simmer 30 minutes over low heat.
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Uncover, stir gently, and simmer 10 minutes more. Add the drained capers. Serve hot or chilled.
Exchanges Per Serving
2 Vegetable
1 Fat monounsaturated
Nutrition Information
Amount per serving
Calories 91
Calories from Fat 44
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 203 mg
Total Carbohydrate 12 g
Dietary Fiber 3 g
Sugars 7 g
Protein 2 g
B-man 