Ratatouille

leo-200
Photo by Maura McEvoy
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 151 calories
    • Fat 11 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 586 mg
    • Protein 3 mg
    • Carbohydrate 14 g
    • Fiber 5 g
    • Iron 1 mg
    • Calcium 41 mg

Ingredients

  1. Check 3tablespoons olive oil
  2. Check 1 onion, thinly sliced
  3. Check 4 garlic cloves, peeled and sliced
  4. Check 1 small bay leaf
  5. Check 1 small eggplant, cut into 1/2-inch pieces (about 3 cups)
  6. Check 1 small zucchini, halved lengthwise and cut into thin slices
  7. Check 1 red bell pepper, cut into slivers
  8. Check 4 plum tomatoes, coarsely chopped (about 1 1/4 cups)
  9. Check 1teaspoon kosher salt
  10. Check 1/2cup shredded fresh basil leaves
  11. Check freshly ground black pepper

Directions

  1. Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened.
  2. Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in the zucchini, red bell pepper, tomatoes, and salt, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in the basil and few grinds of pepper to taste.