Ratatouille
Here is the perfect recipe to make when your garden or market is overflowing with peppers, eggplant, and tomatoes. Add cooked chicken or tofu to make this side dish a complete meal.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/8 of recipe
75
Calories
2g
Protein
10g
Carbs
4g
Fat
4g
Fiber
5g
Sugar
10mg
Sodium
Saturated Fat 0 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
canola oil
2 tablespoons
yellow onion
1 · sliced
garlic cloves
3 · minced
bell peppers
2 · green, red, or yellow
eggplant
1 · peeled and cut into 1 inch cubes
diced tomatoes, low-sodium
1 can (14.5 ounces) · undrained
dried basil
1 teaspoon
black pepper
1/2 teaspoon
chopped parsley
1/2 cup
Instructions
- 1
Wash hands with soap and water.
- 2
Heat oil in a large saucepan and sauté onion, garlic, bell peppers, and eggplant until tender, about 15 minutes.
- 3
Add tomatoes and basil, cook about 10 minutes. Add pepper and parsley before serving.
- 4
Serve hot. Cover and refrigerate within 2 hours.
Source: USDA MyPlate Kitchen · Simple Healthy Recipes Oklahoma Nutrition Information and Education ONIE Project
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