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Ratatouille

Ratatouille
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Serves 4| Hands-On Time: | Total Time:

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.
By February, 2003

Nutritional Information

  • Per Serving
  • Calories 151
  • Calcium 41mg
  • Carbohydrate 14g
  • Cholesterol 0mg
  • Fat 11g
  • Fiber 5g
  • Iron 1mg
  • Protein 3mg
  • Sat Fat 1g
  • Sodium 586mg
What does this mean? See Nutrition 101 .

Quick Tip

Canned tomatoes
This dish has flavor to spare, so you don't need all the sodium that comes in a standard can of tomatoes. Try using a no-salt brand.

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