Ratatouille

Ratatouille
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Summary

This is another great side dish for the holidays. It’s packed with vegetables and is relatively low in calories.

  • Servings
    6 Servings
  • Serving size
    1 cup
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 70

  • Total Fat 2.5g
    • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 60mg
  • Total Carbohydrate 11g
    • Dietary Fiber 5g
    • Total Sugars 5g
  • Protein 2g
  • Potassium 480mg
Ingredients

Ingredients

  • olive oil
    1 tbsp
  • garlic (minced)
    2 clove
  • medium eggplant (cubed)
    1
  • small zucchini (sliced)
    2
  • green bell pepper (chopped)
    1
  • canned tomatoes (crushed)
    1 cup
  • salt (optional)
    1/2 tsp
  • black pepper
    1/4 tsp
Directions

Directions

  1. Heat oil in a large nonstick skillet over medium-high heat. Add garlic and sauté 30 seconds.

  2. Add remaining ingredients and cook 10-15 minutes, stirring occasionally, until vegetables are tender.

Reviews
  • Not recommended

    The above recipe is for idiots. It also misses an important ingredient: onion! Better try this (it's better because eggplant and zucchini are not sauteed in oil). 1. Cube eggplant and zucchini 3/4" dice. Spread them in 2 sheet pans (one with zucchini, one w/ eggplant), sprinkle with salt, and spray with avocado oil, toss. Roast in 400F oven for 30-40 min tossing again halfway. 2. Heat olive oil in a pan. Add chopped onion, chopped bell pepper (I prefer red), cook 'till soft, add garlic, cook 1 min more. Add canned tomatoes (pref. small dice), cook 10 min, add a sprinkle of dry oregano, and then fold in the roasted vegetables. Cook for 10-15 min more, check for salt and/or pepper and it's done.