Skillet Ratatouille

By krystallondon

This super-easy one-pot wonder is gourmet delicious and filling.

Ingredients

• 2 Japanese eggplants, sliced 1/4-inch thick
• 2/3 cup chopped onion
• 1 tsp minced garlic
• 2 zucchini, halved lengthwise and sliced (3 cups)
• 1 398-ml can diced tomatoes
• 3/4 cup canned chickpeas, drained and rinsed
• 1/4 cup chopped roasted red pepper
• 1 tsp ground coriander
• Fresh basil, for garnish
• Grated Asiago cheese, for garnish

Details

Servings 4

Preparation

Step 1

1. In a deep, non-stick skillet, sauté eggplant over moderately high heat for 2 minutes until lightly golden. Cook in batches, if necessary. Transfer to a plate.

2. In same skillet, sauté onion for 2 minutes. Season with salt and pepper, add garlic and zucchini and continue cooking until onion is translucent.

3. Add tomatoes with juice, chickpeas, roasted red pepper, cooked eggplant and ground coriander. Bring to a gentle boil, then reduce heat to a simmer. Top with basil and cheese to serve.


Nutrients per serving: 124 calories, 1 g fat, 6 g protein, 26 g carbs, 10 g fibre. Excellent source of folate and vitamin C.