6
Serves
Preparation time: 20 minutes
Cooking time: 35 minutes
Traditionally, the vegetables for a ratatouille are cooked separately and the dish is assembled at the end. This method is quicker, but the results are just as tasty.
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, crushed
1 red bell pepper, seeded and cut into 1 inch (2.5 centimeter) pieces
2 zucchini, cut in half lengthwise, and into 1 inch (2.5 centimeter) slices
1 eggplant, cut into 1 inch (2.5 centimeter) cubes
5 ripe tomatoes, cored and chopped
2 tablespoons shredded fresh basil, plus extra leaves to garnish
Freshly ground pepper
1. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, until soft and golden, 7 minutes. Add the garlic and pepper and cook, stirring occasionally, for 3 minutes.
2. Stir in the zucchini, eggplant, and tomatoes and bring to a boil. Reduce the heat to low and partially cover. Simmer, stirring occasionally, for 20 minutes, or until the vegetables are tender. Stir in the basil. Serve hot or warm, with extra basil leaves scattered on each serving.
Per serving: 94 calories, 3 g protein, 6 g carbohydrates, 4 g fiber, 7 g total fat, 1 g saturated fat, 13 mg sodium.
Tip: To make a vegetarian main meal, add a drained and rinsed 14 1/2 ounces (400 grams) can of chickpeas at the end of cooking and heat through.