Best Low Fat Ratatouille Recipes

LOW-FAT RATATOUILLE

Low-Fat Ratatouille image

Provided by Florence Fabricant

Categories dinner, casseroles, one pot, main course

Time 1h

Yield 6 servings

Number Of Ingredients 11

Ingredients

A 1-pound eggplant, sliced 1/2-inch thick
1 tablespoon extra-virgin olive oil, or more, to taste
1 large onion, chopped
1 sweet red pepper, seeded and diced
4 large cloves garlic, minced
2 medium-size zucchini, diced
3 medium-large ripe tomatoes, peeled, seeded, juiced and diced
2 large sprigs fresh thyme
1/4 cup slivered basil leaves
Salt and freshly ground black pepper
2 tablespoons red wine vinegar

Steps:

Preheat a grill or broiler. Grill or broil the eggplant slices until they are nicely browned, turning them once to brown both sides. Coarsely chop the eggplant and set it aside.
Heat one tablespoon of oil in a heavy skillet. Add the onion, red pepper and garlic and saute over low heat until these vegetables are tender. Add the zucchini and tomatoes, increase the heat to medium-high and continue cooking the mixture, stirring it from time to time, until the zucchini has wilted. Stir in the diced eggplant.
Add the thyme, basil, salt and pepper and vinegar. Cook a few minutes longer until the ingredients are nicely combined. At this point additional olive oil can be added to taste.
Serve the ratatouille hot or at room temperature.

Nutrition Facts : @context http, Calories 83, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 3 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 607 milligrams, Sugar 7 grams

LOW FAT PORK WITH RATATOUILLE SAUCE

Low Fat Pork With Ratatouille Sauce image

This is great served with a jacket potato, really filling but low in calories. It's also nice with any other grilled meat or fish.

Provided by -Sylvie-

Categories Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

4 lean boneless pork chops
1 teaspoon dried herbs
salt, to taste
crushed black pepper, to taste
1 onion, chopped
1 clove garlic, chopped
1 green pepper, diced
1 yellow pepper, diced
1 courgette, diced
3 1/2 ounces mushrooms, halved
1 (14 ounce) can chopped tomatoes
2 tablespoons tomato puree
1 teaspoon dried herbs
1 teaspoon caster sugar
salt, to taste
crushed black pepper, to taste

Steps:

For the sauce place all of the vegetables in a sauce pan and add the chopped tomatoes and the tomato puree.
Add the dried herbs and sugar and season with salt and pepper to taste.
Bring to the boil, cover and simmer for 20-25 minutes.
For the chops, preheat your grill to a medium temperature.
Trim all excess fat from the chops.
Rub in dried herbs on both sides and season both sides with salt and pepper to taste.
Grill the chops for 5 minutes on one side, turn over and grill for another 5-8 minutes.
(Times might need adjusting slightly depending on the size of your chops).

Nutrition Facts : Calories 356.1, Fat 13.5, SaturatedFat 4.7, Cholesterol 124, Sodium 104.2, Carbohydrate 15.1, Fiber 3.5, Sugar 7.6, Protein 43.3