RATATOUILLE

Ratatouille image

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

Ingredients

3 tablespoons olive oil
1 onion, thinly sliced
4 garlic cloves, peeled and sliced
1 small bay leaf
1 small eggplant, cut into 1/2-inch, pieces
1 small zucchini, halved length wise and cut into slices
1 red bell pepper, cut into slivers
4 plum tomatoes, chopped
1 teaspoon salt
1/4 cup shredded fresh basil leaf
fresh ground black pepper

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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