Yield: 6 servings
4 from 1 vote

Ratatouille

Course: Dinner
Cuisine: American

Ingredients

  • 1 large onion (chopped)
  • 2 red bell peppers (chopped)
  • 3-4 small zucchini squash (cut into 1/4 inch slices)
  • 1 large eggplant (peeled and cubed)
  • 4 large tomatoes (chopped)
  • 3 cloves garlic (chopped)
  • 2 tbsp chopped fresh parsley
  • 1 bay leaf
  • 1 sprig rosemary
  • 2 sprigs of thyme
  • salt and fresh pepper to taste
  • 1/3 cup seasoned whole wheat bread crumbs
  • olive oil spray (I used my Misto)

Instructions

  • In a 4-quart dutch oven or saucepan, spray a pan with cooking spray.
  • Cook the onion and the garlic on low heat until soft, 5-6 minutes, do not let garlic burn.
  • Add eggplant, peppers and tomatoes, bring to simmer covered for 15 minutes.
  • Add zucchini, simmer for 10 more minutes or until the vegetables are soft.
  • Stir in the herbs, season with salt and pepper to taste.
  • Sprinkle on the bread crumbs and cook another 5 minutes.
  • Remove the bay leaf and serve.

Nutrition

Serving: 11/4 cup, Calories: 103.6kcal, Carbohydrates: 23.2g, Protein: 3.8g, Fat: 1.1g, Sodium: 96.4mg, Fiber: 5.4g, Sugar: 3.1g
Blue Smart Points: 1
Green Smart Points: 1
Purple Smart Points: 1
Points +: 3