RATATOUILLE
This is an easy recipe and tastes great as a main course, served on a bed of Jasmine rice, with crumbled Feta cheese and chopped black olives. It came from the Feb 2003 Real Simple magazine.
Provided by Mrs.Habu
Categories Stew
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Over medium-low heat, add the oil to a large pan with the onion, garlic and bay leaf.
- Stir occasionally till the onion begins to soften (about 2 minutes).
- Add the eggplant and cook for 8 minutes stirring occasionally.
- Stir in the zucchini, red bell pepper, tomatoes, and salt.
- Cook over medium heat for 6 minutes or until the vegetables are tender.
- Stir in the basil and a few grinds of black pepper.
Nutrition Facts : Calories 162.8, Fat 10.7, SaturatedFat 1.5, Sodium 592.4, Carbohydrate 16.9, Fiber 6.9, Sugar 7.8, Protein 3.1
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