Ratatouille

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Ingredients

  • 1/2 cup olive oil
  • 2 large onions, sliced
  • 3 garlic cloves, minced
  • 1 medium eggplant, cut into 1" cubes
  • 2 green peppers, chopped
  • 3 zucchini squash, cut into 1/2" slices
  • 28-oz can low sodium, organic tomatoes, drained or 4 cups fresh tomatoes, chopped
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 tsp oregano
  • 1/2 tsp thyme

Directions

In a 6 qt. pot, saute onion and garlic in oil for 2 minutes. Add eggplant and stir-fry for 5 minutes. Add peppers and cook 5 minutes. Add zucchini and cook for 5 more minutes. Then add seasonings and tomatoes; cover and simmer for 30 minutes. Serve as a vegetable side dish or use to top rice noodles, quinoa, or spaghetti squash.

  • Ingredients11
  • Servings6
  • Calories233

Nutrients Per Serving

  • Protein: 3 g
  • Fat: 19 g
  • Carbohydrate: 17 g
  • Fiber: 6 g
  • Sodium: 564 mg
  • Potassium: 614 mg
  • Phosphorus: 71 mg