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Ratatouille
Recipes
Ratatouille

Ingredients

  • ½ eggplant
  • 1 small red bell pepper
  • 1 medium zucchini
  • 2 tablespoons olive oil
  • 1 tablespoon chopped garlic
  • 1 teaspoon oregano
  • 1 (15-ounce) can crushed tomatoes (undrained)
  • salt and pepper, to taste

Steps

  1. Rinse all vegetables. Cut eggplant in half lengthwise (reserve other half for another use). Cut pepper in half; remove and discard seeds. Cut eggplant, pepper, and zucchini into ½-inch cubes; set aside.
  2. Preheat large sauté pan on medium-high 2-3 minutes. Add oil; swirl to coat. Add garlic; cook 1 minute.
  3. Add diced vegetables and oregano; cook 4 minutes, stirring occasionally.
  4. Stir in tomatoes (including liquid). Cover and reduce heat to low; simmer 15 minutes, stirring occasionally, or until desired tenderness. Season with salt and pepper; serve.

Amount per ¼ recipe serving: Calories 129, Total Fat 7g, Chol 0mg, Sodium 170mg, Total Carb 15g, Fiber 5g, Calc 6%, Vitamin A 49%, Vitamin C 122%, Iron 11%