Low Fat Ratatouille Recipes

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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

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

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