Recipe: Ratatouille

recipelink.com Chat Room Recipe Swap - 2001-08-25
From: recipelink.com

Ratatouille
From the American Institute for Cancer Research
Makes 6 servings

1 small eggplant, cut into 1/2-inch cubes
Salt and freshly ground black pepper
2 Tbsp. extra virgin olive oil
2 large red bell peppers, seeded and cut into 3/4-inch pieces
4 small zucchini, sliced
1 onion, coarsely chopped
4 cloves garlic, minced
1 lb. tomatoes, chopped, or 1 can (28 oz.) whole tomatoes, drained and chopped
1/3 cup chopped fresh basil

Sprinkle eggplant lightly with salt and let drain in colander for 30 minutes. Pat dry.

In non-stick skillet heat 1 tablespoon oil over medium-high heat. Add eggplant. Stir and cook until soft and browned, about 6 to 7 minutes. Transfer eggplant to bowl.

Add remaining oil to pan and heat until hot. Add red peppers, zucchini, onion and garlic. Cook vegetables, stirring, until tender, about 3 to 5 minutes.

Mix in tomatoes, basil and eggplant. Stirring occasionally, cook on low heat 15 to 20 minutes or until all vegetables are very tender. Add salt and pepper to taste.

Per serving: 123 calories, 5 g. fat (less than 1 g. saturated fat), 19 g. carbohydrate, 4 g. protein, 6 g. dietary fiber, about 200 mg. sodium.