Ratatouille

By Hklbrries

This has a silky texture even though it is untypically made without olive oil. This is delicious with polenta or with French bread and a salad.

Ingredients

• 1 eggplant (approximately 1 1/4 pounds)
• 1 onion, roasted and coarsely chopped (to yield 1 cup)
• 1 head of garlic, roasted
• 1 red bell pepper, roasted and diced
• 1 green bell pepper, roasted and diced
• 1 yellow bell pepper, roasted and diced
• 2 tomatoes, peeled, seeded, and cut in 1/2-inch dice
• 2 zucchini, sliced and quartered
• 2 yellow summer squashes, sliced and quartered
• 1/4 fennel bulb, coarsely chopped
• 1 tbsp chopped fresh basil
• 1 tbsp chopped fresh parsley
• 1 tsp chopped fresh tarragon
• 1 tsp dried thyme
• Freshly ground black pepper
• Cayenne
• Salt

Details

Servings 4

Preparation

Step 1

Preheat the oven to 375 F.

Cut the eggplant in half and place it, cut side down, on a parchment-lined nonstick baking sheet. Bake for 45 minutes, or until easily pierced with a knife.

When cool enough to handle, scrape out the pulp, roughly chop it, and place in a large nonstick saucepan. (Discard the skin). Add the onion, garlic, peppers, tomatoes, zucchini, summer squashes, and fennel. Bring to a boil. Reduce the heat and simmer for 30 minutes.

Add the basil, parsley, tarragon, and thyme. Season to taste with pepper, cayenne, and salt. Simmer for an additional 5 minutes and serve hot or at room temperature.

Nutritional Information:
Per (1 1/4 cup) serving
157 calories
1.6 g fat
0 mg cholesterol
106.2 mg sodium without added salt